1 3/4 c. flour
1 c. sugar
1 tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1 c. canned pumpkin
1/4 c. milk
2 eggs, slightly beaten
1/3 c. safflower oil

STREUSEL TOPPING:

1/3 c. flour
1/4 tsp. cinnamon
1 1/2 tbsp. safflower oil

Mix until crumbly.

Preheat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan. Line with waxed paper and grease again. Combine the pumpkin, milk, eggs and oil. Combine flour, sugar, baking powder, cinnamon, ginger, cloves and salt. Add the flour mixture to the pumpkin mixture. Stir just until moistened. Spoon into prepared pan. Sprinkle with Streusel topping. Pat lightly into batter. Bake about 1 hour, or until a wooden toothpick inserted in center comes out clean. Cover the edges with aluminum foil during the last 20 minutes if needed to prevent over browning. Cool in the pan on wire rack for 10 minutes. Loosen edges of loaf with a spatula and carefully turn out of pan and peel off waxed paper. Cool completely on rack. Tightly wrap and refrigerate unused portions.