Soft pumpkin bread with brown sugar streusel crust

I remembered the soft and airy pumpkin loaf with pepita crust I had from Patisfrance. Then I thought it'd be so nice to eat pumpkin bread again. But I am not THAT ambitious to go and search hi and lo for the exact same bread recipe. So this soft pumpkin bread/cake would do. I love the streusel crust, and picked up every single crumb off the plate.

Soft pumpkin bread with brown sugar streusel crust

Streusel crust:
2 tbsp unsalted butter, slightly softened
1/4 cup light brown sugar, packed
about 1/4 all purpose flour, plus additional if needed

Bread:
3/4 pumpkin puree
3/4 light brown sugar, packed
1/3 cup vegetable oil
1/4 cup plain yoghurt, preferably at room temperature
2 tbsp honey
2 tsp vanilla extract
1 tsp cinnamon
1 tsp allspice
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ginger, grated
Pinch of salt
1 cup plus 2 tbsp all purpose flour
2 tsp baking powder

1. Preheat oven to 190 C. Grease and flour a 9-by-5-inch loaf pan (or a 12-cup muffin tin). Set aside.
2.  Streusel crust - In a medium bowl, combine butter, brown sugar, 1/4 cup of flour and toss with fork until mixture combines and clumps form. If the streusel seems very moist and paste-like, add more flour as needed until it dry out. Set aside.

Add more flour to the streusel to dry it out. 

 
3. Bread - In a large mixing bowl, combine pumpkin puree, brown sugar, oil, yoghurt, honey, vanilla extract, cinnamon, allspice, cloves, nutmeg, ginger and salt. Whisk to combine.
4. Stir in the flour and baking powder until just combined. Don't overmix.
5. Turn batter out into prepared pan. Evenly sprinkle the streusel crust over the top.

6. Bake for about 40 to 44 minutes (in a pan) or 15 to 20 minutes (in muffin tin), until the center is set and a toothpick inserted in the center comes out clean.
7. Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out on to the rack to finish cooling completely. Bread will keep airtight at room temperature for up to 1 week.

Original recipe by Averie

Remarks: It tastes so good and very moist.