Mix all ingredients for the cinnamon-brown sugar topping with your fingers until they resemble wet sand.
Combine pumpkin puree, salt, cinnamon, ginger, cloves, nutmeg, and vanilla in a saucepan over medium heat. Stir for 5 minutes. Then remove from heat. Stir in cream cheese until combined. Then add sugar, brown sugar, and oil and whisk until smooth
Whisk together eggs and buttermilk. Then add to the pumpkin mixture and stir to combine.
Add whisked flour, baking powder, and baking soda to the pumpkin mixture and use a rubber spatula to gently fold together. Don’t over-mix. Clumps are totally fine.
Scrape batter into prepared loaf pans and sprinkle with crumble. Bake at 350F until toothpick comes out mostly clean, about 45 minutes.
Let bread cool completely before slicing.
Slice & serve with powdered sugar and maple syrup.