Set your oven to 350°F (175°C) and adjust the rack to the middle position. This ensures even baking.

Prepare Your Pans: lightly grease them or line with parchment paper, making sure the paper hangs over the sides. This makes it easy to lift the bread out later.

In a medium mixing bowl, combine the eggs, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract.

Whisk until the mixture is smooth and well combined.

Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.

To sift, you can use a fine mesh strainer set over the bowl. Add the dry ingredients into the strainer and sprinkle over the batter.

Whisk until no dry streaks remain in the batter.

Scoop even amounts of batter into the prepared baking pans.

Spoon a generous amount of cinnamon sugar over the batter.

Using a knife, gently swirl the cinnamon sugar into the top of the batter to create a beautiful marbled effect.

For mini loaf pans: Bake for 28 to 30 minutes. For a regular loaf pan 45 minutes.

The bread is ready when a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay but no wet batter).

Let the pumpkin bread cool in the pan on a wire cooling rack for about 10 to 15 minutes.

Use the parchment paper to lift the bread out of the pan and place it directly on the wire rack to cool completely.

Enjoy: Slice your beautifully swirled pumpkin bread and savor every bite with a cup of your favorite fall beverage!