Preheat the oven the 350 degrees. Grease or line with parchment paper a 9x5 inch metal bread pan.
In a medium mixing bowl, add the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Whisk together and set aside.
In a separate large mixing bowl, add the eggs, honey, vanilla, Greek yogurt, sweet potato puree, and oil together. Whisk together until fully combined. Add the dry ingredients into the wet. Gently stir until just combined, being sure not to over mix.
To make the crumble topping, add the flour, brown sugar, and cinnamon into a medium mixing bowl. Whisk together. Add the cold butter pieces and using a pastry cutter or fork, cut the butter into the flour mixture until the butter is broken down and resembles coarse sand.
Pour the sweet potato batter into the bread pan. Evenly sprinkle the the crumble over the batter.
Bake for 45-50 minutes or until the batter has fully set and a tooth pick comes out clean when inserted into the center of the bread. Let cool slightly and enjoy!