Preheat your oven to 350°F (175°C) and adjust the rack to the middle position. If using mini loaf pans, lightly grease them and line with parchment paper, leaving some overhang to use as handles for removing the bread later. For a brownie pan, line five of the wells with 1-inch strips of parchment that also hang over the sides. This ensures easy removal and helps prevent sticking.

In a medium mixing bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, neutral oil, and vanilla extract until the mixture is smooth and well combined. Make sure there are no lumps from the pumpkin or sugars.

Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the bowl with the wet ingredients. Use a fine mesh strainer or simply sprinkle the dry ingredients evenly across the top, then whisk everything together until just combined and no dry streaks remain. Be careful not to overmix, as that can make the bread tough. I like to sift the dry ingredients right over the bowl for a lighter texture in the finished bread.

Evenly scoop the prepared batter into your lined and prepared baking pan(s). Generously spoon the cinnamon-sugar mixture over the top of the batter in each pan. Use a toothpick or knife to gently swirl the cinnamon sugar into the surface of the batter. This will give a lovely marbled effect and add a delicious sugary crunch on top.

Bake in the preheated oven—20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is ready when a toothpick inserted in the center comes out mostly clean. Let the bread cool in the pan on a wire rack for 10 to 15 minutes. After that, use the parchment sling to carefully lift the bread out of the pan(s) and let it cool completely on the wire rack before slicing. I find waiting until it’s completely cool makes cleaner slices and the flavor develops nicely.