Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup Brown sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup canned pumpkin
3 teaspoon cinnamon
1/2 cup sugar
For the topping
1/4 cinnamon sugar mixture
1/4 cup flour
1/4 cup brown sugar
4 tablespoons butter

Instructions

Preheat oven to 350. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
In a bowl, cream together butter, sugars, eggs, and extract.
In a small bowl, combine 3 teaspoons of cinnamon and 1/2 cup sugar.
In a separate bowl, combine flour, salt, baking powder, and baking soda.
Carefully add dry ingredients to wet ingredients. Stir in the pumpkin until completely incorporated.
Pour 1/4 of the batter into the prepared loaf pan. Sprinkle with a tablespoon of sugar mixture.
Top with 1/4 of the batter and again sprinkle a tablespoon of sugar mixture.
Reserve 1/4 cup of cinnamon sugar remaining.
Repeat twice (you will have 4 layers of the batter).
Swirl batter with a long skewer or a knife.
Combine cinnamon-sugar mixture, flour, brown sugar, and butter. Sprinkle over bread.
Bake bread for 50-55 minutes or until a toothpick inserted in the center comes out clean or with loose crumbs.
Remove to a cooling rack for 10-15 minutes.
Remove from pan and let cool completely.
Notes
If the outside of your bread toasts too much before the inside has finished baking, cover your loaf with aluminum foil

quick breads