Preheat oven to 350 degrees and grease two 8x4 bread pans

In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg,
cloves, allspice, and ginger together.

Add in granulated sugar and brown sugar; mix until combined.

Make a well in the center and add in the oil. Mix just until the oil is combined

Add in the eggs, 2 at a time, mixing after each addition

Add in the pumpkin puree, water and vanilla extract, mixing until well combined.

Divide the batter between the two bread pans. Set aside.

In a separate bowl, mix flour, brown sugar and cinnamon together. Cut
in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.

Sprinkle the crumb topping evenly over both batters.

Bake for 55-65 minutes, or until a cake tester comes out clean.

Allow to cool for 10 minutes before removing loaves from the pans,
placing them on a wire rack to finish cooling.

Slice, serve and enjoy!