Preheat oven to 350 degrees. Grease two 8×4 bread pans, line the bottoms with parchment paper, and grease again.

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

Add granulated sugar and brown sugar, mixing to combine evenly.

Make a well in the center and pour in the oil. Stir gently until the oil is just incorporated.

Add eggs two at a time, mixing after each addition. Batter will appear thick and slightly dry.

Add pumpkin puree, water, and Vanilla Extract (Alcohol-Free). Stir until batter becomes smooth and fully blended. Scrape bowl sides and bottom to avoid dry spots.

Divide batter evenly between prepared pans and smooth the tops.

In a separate bowl, combine flour, brown sugar, and cinnamon for topping. Add cold butter and cut it in using a fork or pastry cutter until mixture forms coarse crumbs.

Sprinkle crumb mixture evenly over both pans and lightly press to help it adhere.

Bake 55–65 minutes, checking with a tester. If the top browns faster than the center cooks, tent loosely with foil.

Allow loaves to cool in pans for 10 minutes. Then remove and transfer to a wire rack to finish cooling.

Slice when mostly cooled and serve.