The best Pumpkin bread!

I love fall and love pumpkin treats!  This pumpkin bread is from the Sept/Oct issue of Cooks Illustrated.  I made it for my circle at church and took the other loaf to work.  It was a hit and I loved it!

Topping:
5 Tbsp packed light brown sugar
1 Tbsp all purpose flour
1 Tbsp unsalted butter, softened
1 tsp ground cinnamon
1/8 tsp salt

Using your fingers, mix all ingredients together in a bowl until well combined and topping resembles wet sand.  Set aside.

For the bread:
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 (15 oz) can unsweetened pumpkin puree
1 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup vegetable oil
4 oz cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine

Adjust oven rack to middle position and heat oven to 350 degrees.  Grease two loaf pans.  Whisk flour, baking powder, and baking soda together in a bowl.  Combine pumpkin puree, salt cinnamon, nutmeg, and cloves in large saucepan over medium heat.  Cook mixture, stirring constantly, until reduced to 1 1/2 cups, about 6-8 minutes.  Remove pot from heat, stir in granulated sugar, brown sugar, oil, and cream cheese until combined.  Let mixture stand for 5 minutes.  Whisk until no visible pieces of cream cheese remain and mixture is homogenous.  *I could not get the cream cheese to totally disappear, but I think it ended up just fine, so don't stress about this.

Whisk together eggs and buttermilk.  Add egg mixture to pumpkin puree and whisk to combine.  Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are ok).  Fold walnuts into batter.  Scrape batter into prepared pans.  Sprinkle topping evenly over each loaf.  Bake until skewer inserted in center of loaf comes out clean 45-50 minutes.  Let bread cool in pans on wire rack for 20 minutes.  Remove breads from pans and let cool for at least 1.5 hours.