Really Good Pumpkin Bread

Topping:
5 - Tablespoons packed light brown sugar
1 - Tablespoon all-purpose flour
1 - Tablespoon unsalted butter, softened
1 - Teaspoon ground cinnamon
1/8 - Teaspoon salt

Bread:
10 - Ounces all-purpose flour
1 and 1/2 - Teaspoons baking powder
1/2 - Teaspoon baking soda
1 - 15-ounce can unsweetened pumpkin puree
1 - Teaspoon salt
1 and 1/2 - Teaspoons ground cinnamon
1/4 - Teaspoon ground nutmeg
1/8 - Teaspoon ground cloves
1 - Cup granulated sugar
1 - Cup packed light brown sugar
1/2 - Cup vegetable oil
4 - Ounces cream cheese, cut into small cubes
4 - Large eggs
1/4 - Cup buttermilk
1 - Cup walnuts, toasted and chopped fine

1. Using fingers, mix topping ingredients together in bowl until well combined and resembles wet sand; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8-1/2 x 4-1/2 loaf pans. Whisk flour, baking powder and baking soda together in a bowl; set aside.
3. Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, 6-8 minutes. Remove from heat; stir in granulated sugar, brown sugar, oil and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogenous.
4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin and whisk to combine. Fold flour mixture into pumpkin mixture until combined (a little lumpiness is okay). Fold walnuts into batter. Scrape batter evenly into prepared pans. Sprinkle topping evenly over each loaf. Bake until skewer inserted in center of loaf comes out clean, 45-50 minutes. Let breads cool in pans on wire rack for 20 minutes, then remove and allow to cool for at least 1-1/2 hours.