Preheat the Oven: Start by preheating your oven to 350°F.

Grease a 9×5-inch loaf pan or line it with parchment paper.

Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.

Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Prepare the Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon.

Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the top. Pour the remaining batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon-sugar on top.

Swirl the Topping: Using a knife, gently swirl the batter to create a marbled effect, but be careful not to mix it too much.

Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!