Cinnamon Swirl Pumpkin Bread in 85 Min

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, cinnamon, ginger, and cloves.
3. In a large bowl, beat the pumpkin puree, vegetable oil, eggs, and vanilla extract until combined. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
4. In a small ramekin, combine the brown sugar, 1 tablespoon of ground cinnamon, and 1 tablespoon of all-purpose flour, stirring until the mixture resembles wet sand.
5. Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the top. Pour the remaining batter over the sugar and smooth the surface, then sprinkle the remaining cinnamon-sugar mixture on top.
6. Use a butter knife or toothpick to draw 3-4 figure-eight patterns through the batter to create the swirl effect.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.