Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Mini loaf pans: Lightly grease the pans and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans. Brownie pan: line 5 of the wells with 1-inch strips of parchment that hang over the sides.

In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.

1 large egg,1/2 cup granulated sugar,1/4 cup brown sugar, light or dark,1/2 cup pure canned pumpkin,1/4 cup canola oil,1 teaspoon vanilla extract

Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip – To sift the dry ingredients into the wet – set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer and sprinkle over the batter.

3/4 cup all-purpose flour,1/2 teaspoon baking powder,1/8 teaspoon baking soda,1 1/2 teaspoons pumpkin pie spice,1/4 teaspoon salt

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 with toothpick or knife.

2 to 3 tablespoons cinnamon sugar

Baking: in a brownie pan – 20 to 23 minutes; in 2 mini loaf pans – 28 to 30 minutes; or until a toothpick inserted in the middle comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the baking pan(s) to cool on the wire rack completely.