Moist Cinnamon Sugar Pumpkin Bread with Crunchy Crust

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
2. Make the Swirl Filling: In a small bowl, mix the 1/2 cup brown sugar, 2 tsp cinnamon, and 2 tbsp melted butter until combined.
3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, 1 tsp cinnamon, and nutmeg.
4. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, 1 cup granulated sugar, eggs, oil, and vanilla extract until smooth.
5. Mix Batter: Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold together just until no streaks of dry flour remain. Do not overmix.
6. Layer and Swirl: Spoon half of the batter into the prepared loaf pan. Sprinkle the entire cinnamon swirl mixture evenly over the batter. Top with the remaining batter, gently spreading it. Use a knife to gently run through the batter 2-3 times in a zigzag motion to create marbling.
7. Prepare Topping: Mix the 1/4 cup granulated sugar and 1 tsp cinnamon for the topping. Sprinkle this evenly over the top of the loaf.
8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the centre comes out clean. Tent loosely with foil if the top browns too quickly.
9. Cool: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.