In a medium bowl add flour, granulated sugar, brown sugar, cold butter, cinnamon, and oatmeal.

Using a pastry blender, blend the mixture together until it resembled coarse crumbs.

Stir in the walnuts.

Set aside.

Preheat the oven to 350 degrees.

Lightly grease 2 (8x4) loaf pans, set aside.

In a medium-sized mixing bowl add flour, pumpkin pie spice, baking powder, kosher salt, and baking soda.

Whisk together until incorporated, set aside.

In the bowl of an electric mixer add butter, granulated sugar, and brown sugar.

Mix on medium-high speed until light and fluffy.

Add in vanilla extra and mix for 30 seconds.

Scrape down the side of the bowl and mix in eggs, one at a time. Scraping down the bowl after each addition to make sure the batter is incorporating fully.

Add the flour mixture to the ingredients in the mixer. Alternating with the buttermilk, starting and ending with the flour.

Once incorporated, fold in the pumpkin puree and the walnuts.

Stir gently until just incorporated.

Divide the batter into the 2 prepared loaf pans.

Top each loaf with an equal amount of the topping.

Bake for 50-60 minutes or until a toothpick comes out clean when tested in the center of the loaf.

Let cool before slicing.