• Preheat oven to 350 degrees. In a medium saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat. Stir often for about 5-7 minutes. 
• Remove from heat and stir in sugar, brown sugar, oil, and cream cheese. Whisk for several minutes until all of the cream cheese is mixed in. Let sit for 5 minutes to cool before adding the eggs. 
• Whisk in eggs and buttermilk until fully mixed together. After it is completely smooth, fold in flour, baking powder, baking soda, and salt. Mix just until combined. 
• Grease two 8 ½ inch x 4 ½ inch loaf pans with non-stick cooking spray or butter. Pour batter into pans. 

To make streusel topping:

• In a small bowl, add brown sugar, softened butter, and flour. Using a fork, press together until combined. 
• Sprinkle topping evenly over pumpkin bread batter. Bake for 44-48 minutes or until the center is cooked through. Check by placing a toothpick in the center to make sure it comes out clean. 
• Let pumpkin loaves cool for 20 minutes and then turn out onto a wire rack. Let cool. 
• Serve with butter.