Add in granulated sugar and brown sugar; mix until combined.
2 cups granulated sugar, 1/2 cup Brown Sugar
Make a well in the center and add in the oil. Mix just until the oil is combined
1 cup canola oil
Add in the eggs, 2 at a time, mixing after each addition.
4 eggs
Add in the pumpkin puree, water and vanilla extract, mixing until well combined.
15 oz can pumpkin puree, 2/3 cup water, 1 tsp Vanilla Extract
Divide the batter between the two bread pans. Set aside.
In a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.
½ cup light brown sugar, ¾ cup All Purpose flour, 2 tsp ground cinnamon, ½ cup butter
Sprinkle the crumb topping evenly over both batters.
Bake for 55-65 minutes, or until a cake tester comes out clean.
Allow to cool for 10 minutes before removing loaves from the pans, placing them on a wire rack to finish cooling.
Slice, serve and enjoy!
Notes
Store bread in an air-tight container or Ziploc bag for up to 1 week.