Preheat the oven to 350°F (175°C). Grease mini loaf pans with cooking spray or butter.

In a small bowl, mix together the brown sugar and cinnamon for the swirl.

In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract until smooth.

In another bowl, combine the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Pour the batter into the prepared mini loaf pans, filling each about halfway.

Sprinkle the cinnamon swirl mixture over the batter in each pan, then use a knife to gently swirl it into the batter.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the mini loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Slice and enjoy your delicious cinnamon swirl pumpkin bread!