Preheat your oven to 350°F (175°C) and coat two 8x4 inch loaf pans with non-stick spray.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.

In a large bowl, beat together the wet ingredients: eggs, pumpkin puree, sugar, brown sugar, vanilla extract, and vegetable oil until fully combined.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

For the topping, mix brown sugar, extra flour, chopped pecans, and melted butter in a small bowl until crumbly.

Pour the batter into the prepared loaf pans and sprinkle the topping generously.

Bake for 50-55 minutes, or until a toothpick inserted comes out clean.

Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.