Moist Pumpkin Bread Recipe & Crunchy Streusel Crumble

Preheat the oven to 325 degrees F and prepare two light-metal bread pans by spraying it with non-stick spray and lining it with parchment paper.
In a large mixing bowl add 15 oz pumpkin puree, 3/4 cup melted butter, 1 cup brown sugar, and 1 cup granulated sugar and mixed until combined.
Stir in 2 eggs and 1 tsp vanilla.
Add the dry ingredients: 2 cups, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp fine sea salt, 1 tbsp cinnamon, and 1/2 tsp nutmeg. Mix until a dough batter.
In a separate small bowl, mix the filling together: 5 tbsp granulated sugar and 1 tsp cinnamon until combined.
Pour in 1/3 of the batter into each prepared bread pans and sprinkle 1/2 of the filling on top of the batter.
Pour in another 1/3 of the batter on top, sprinkle the rest of the sugar filing over.
Finish off with the last 1/3 of batter on top.
Make the streusel topping. In a small bowl combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1 pinch of salt and 1/4 cup melted butter. Mix until combined in a crumble.
Sprinkle the streusel topping on top of the bread batter.
Place in the oven and bake for 1 hour.
Remove and cool before slicing.