1 package streusel mix (included)
4 Tbs. (1/2 stick/60g) unsalted butter, at room temperature, plus 8 Tbs. (1 stick/125g) melted and cooled
3/4 cup (180ml) water
2 eggs
1 package pumpkin cinnamon quick bread mix (included)

Preheat an oven to 350ºF (180ºC). Spray a 4-by-8-inch (10-by-20-cm) loaf pan with nonstick spray. Line pan with parchment paper, leaving an inch (2.5 cm) hanging over the side. Set aside.
Place the streusel mix and room-temperature butter in a medium bowl. Using a fork, mix the butter into the streusel mix until coarse crumbs for. Set aside.
In another medium bowl, whisk together the water, melted butter and eggs. Add quick bread mix and stir together until combined, about 2 minutes.
Pour batter into prepared pan and spread evenly. Scatter streusel topping evenly on top of batter. Bake until a toothpick inserted into center comes out clean, 50 to 55 minutes.
Transfer pan to a wire rack and let cool for 10 minutes. Pull tabs of parchment to remove loaf and place on a wire rack. Remove parchment and serve warm or at room temperature.
Serves 10 to 12.

Williams Sonoma Quick Bread Mix, Pumpkin Cinnamon Streusel