For the topping, put chestnuts, sugar, flour, cinnamon and butter into a small bowl and mix with your hands, pressing the butter into the other ingredients with your fingers until it resembles coarse cornmeal. 

Set topping aside.

For the pumpkin bread, preheat the oven to 350°F. 

Lightly oil two 9x5-inch loaf pans. Set aside. 

In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. 

Sift flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves together in a large bowl, then stir into pumpkin mixture. 

Fold in apples and chestnuts. 

Pour batter into prepared pans. 

Divide streusel topping and sprinkle evenly in both pans. 

Bake 50 to 60 minutes, or until tester inserted into center comes out clean. 

Cool slightly in pans then transfer loaves to a cooling rack.