• Preheat oven to 350℉. Grease a 9x5 inch loaf pan and set aside.
• In a medium bowl, add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Mix with a wire whisk. Set aside
• In a small bowl, combine the milk and vanilla and set aside.
• In the bowl of a stand-up mixer, combine the butter and both sugars until light and fluffy. Add eggs one at a time and mix until incorporated. Add the pumpkin puree and mix until just blended in. Add the flour mixture in 3 parts alternating with the milk on low speed. Stop and scrape sides of the bowl when necessary.
• Pour into the loaf pan. Sprinkle the crumble topping over the batter and bake for 1 hour until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes.

Crumble Topping

• Add the butter, 1/3 cup flour, and the remaining ingredients to a small bowl. Mix together with a fork. Add an additional tbsp or two of flour to the mixture until it becomes nice and crumbly. I added two extra tbsp of flour.