Preheat oven to 350°F. Spray a loaf pan or muffin tins with non-stick spray.
In a large mixing bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a medium mixing bowl, whisk together the pumpkin, honey, Greek yogurt, egg, canola oil, and vanilla extract.
Pour the pumpkin mixture into the flour mixture.
Stir until just combined. Do not over-mix!
Pour batter into the prepared pan. Set aside.
Make the streusel topping
In a small bowl, mix the oats, brown sugar, and cinnamon together.
Cut in the butter with two knives or just use your fingers to make sure all the oats, sugar, & cinnamon are coated with the butter. It should look crumbly, sort of like partially-wet sand.
Sprinkle the streusel topping over the batter in the loaf pan.
Bake the bread
Put the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. {If you make muffins, it should take about 15-20 minutes}.
Let bread cool in pan for about 10 minutes, then remove from pan.
Cut into 12 slices. Keep bread covered in the refrigerator or freezer.
Notes
*You can use a gluten-free all-purpose baking mix.