Preheat oven to 350°. Grease the bottom and sides with butter and sprinkle flour in two loaf pans.

Combine flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk together and set aside.

Mix the sugar and oil with your mixer (I use the whisk attachment). Add eggs one at a time and mix. Add pumpkin and mix. Add water and mix well.

With your mixer on low, add the flour mixture to the pumpkin mixture slowly. (I add a fourth of the dry mixture at a time.) Mix (or fold with a spatula) until it is just combined. Do not overmix!

Fill the two pans equally with the batter.

For the topping: combine the sugars, flour, and cinnamon and whisk together. Add your cold butter and using two forks or a pastry blender, cut the butter into the dry mixture until it begins to resemble small peas. (video here!)

Sprinkle the mixture equally over the batter in the pans and bake for about 1 hour, or until a toothpick comes out clean from the center.

Let bread cool in pans for about 10 minutes and then remove to a cooling rack. Let bread cool completely before slicing. Store in foil or an airtight Ziploc.