Swirl Crunch Pumpkin Bread

Step 1 -Adjust the oven rack to the middle position.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -Lightly grease one (12-cavity) brownie pan or two (6x3 1/2-inch) mini loaf pans and line them with parchment paper so there is overhang on the sides. If using the brownie pan, grease all of the wells and line five of them with 1-inch strips of the parchment paper to ensure you have overhang on the sides.

Step 4 -In a medium mixing bowl, add the egg, 1/2 cup of the granulated sugar, the brown sugar, the pumpkin, the canola oil, and the vanilla and whisk until smooth.

Step 5 -Over the top of the wet ingredient mixture, sift or sprinkle the flour, the baking powder, the baking soda, the pumpkin pie spice, and the salt and whisk until no dry streaks remain.

Step 6 -Scoop equal amounts of the batter into the prepared baking pans.

Step 7 -In a small bowl, combine the remaining sugar and the cinnamon together.

Step 8 -Generously sprinkle the cinnamon-sugar over the batter in the pans and gently swirl it into the top of the batter with a knife.

Step 9 -Bake until a toothpick inserted into the center comes out mostly clean, about 20-22 minutes if using the brownie pan and about 28-30 minutes if using the mini loaf pans.

Step 10 -Transfer the pans to a wire rack to cool for 10-15 minutes.

Step 11 -Lift the bread out of the baking pans using the parchment paper overhang and allow it to cool completely on the wire racks.

Step 12 -Serve.