Preheat the Oven:
Preheat your oven to 350°F (176°C). Adjust the oven rack to the middle position.
For mini loaf pans: Lightly grease the pans and line with parchment paper, allowing some to hang over the sides to help lift the bread out later.
For a brownie pan: Line 5 of the wells with 1-inch strips of parchment that hang over the sides.
Prepare the Wet Ingredients:
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth.
Mix the Dry Ingredients:
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
Gently whisk the dry ingredients into the wet mixture until no dry streaks remain.
Assemble the Bread:
Scoop even amounts of the batter into the prepared baking pan(s).
Generously spoon cinnamon sugar over the top of the batter.
Use a toothpick or knife to gently swirl the cinnamon sugar into the top layer of the batter.
Bake:
For a brownie pan: Bake for 20 to 23 minutes.
For mini loaf pans: Bake for 28 to 30 minutes.
The bread is done when a toothpick inserted into the center comes out mostly clean.
Cool the Bread:
Let the pumpkin bread cool in the pan on a wire cooling rack for 10 to 15 minutes.
Then, lift the bread out using the parchment paper sling and cool completely on the wire rack.