Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

In another large bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined and smooth.

Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.

In a small bowl, combine the ¼ cup of granulated sugar and 2 teaspoons of cinnamon for the cinnamon swirl.

Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

Pour the remaining pumpkin batter on top and sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl the mixture through the batter.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.