Preheat the oven to 350. Line a loaf pan with parchment paper and set aside.
In a large bowl, combine the pumpkin puree, sugar, salt, cloves, cinnamon, ginger, nutmeg, vanilla, and oil and whisk to combine them well.
Add the coconut milk and mix to combine.
Sift in the flour, baking powder, and baking soda and whisk to combine. Stop mixing as soon as the flour is incorporated.
Pour the pumpkin loaf batter into the prepped loaf pan and set aside.
In a medium bowl, combine the flour, sugar, cinnamon and oil for the crumble topping. Mix with a spoon to combine. If the crumble is dry, add a bit more oil.
Top the pumpkin loaf batter with the crumble over the top.
Bake for 1 hour, or until a tooth pick inserted into the middle of the loaf comes out clean.
Let cool completely on a wire rack and then remove from the pan. Slice and enjoy!