• Preheat the oven to 350°F and adjust the oven rack to the middle position. For mini loaf pans, lightly grease the pans and line with parchment paper, allowing it to hang over the sides for easy lifting. For the brownie pan, line 5 of the wells with 1-inch strips of parchment paper that hang over the sides.
• In a medium mixing bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
• Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain. Tip – To sift the dry ingredients into the wet, place a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer, and sprinkle over the batter.
• Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter using a toothpick or knife.
• For baking: in the brownie pan, bake for 20 to 23 minutes; in 2 mini loaf pans, bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes. Finally, lift the bread out of the baking pan(s) to cool completely on the wire rack.

More pumpkin Recipes

• Pumpkin Crinkle Cookies

• PUMPKIN CINNAMON ROLL MUFFINS

• Pumpkin Pie French Toast Roll Ups