Preheat the oven to 350°F (175°C). Prepare a small loaf pan (about 8x4 inches) by greasing it lightly or lining it with parchment paper.

In a mixing bowl, combine the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract. Whisk together until smooth and well combined.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix. The batter should be thick but smooth.

In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon to create the cinnamon sugar topping.

Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over this layer. Pour the remaining batter over the top and finish with the remaining cinnamon sugar.

Use a knife or skewer to gently swirl the batter and cinnamon sugar, creating the desired hidden swirl effect.

Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.