1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.

3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.

4. Add dry ingredients to wet ingredients and stir just until combined, avoiding overmixing.

5. In a small bowl, stir flour, brown sugar, and cinnamon, then add melted butter and mix until crumbly; fold in pecans.

6. Pour batter into prepared pan and spread evenly, then sprinkle streusel topping over the batter.

7. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean, tenting with foil if topping browns too quickly.

8. Cool in the pan for 10 minutes, then transfer to a wire rack; slice and serve warm.