1-First, preheat the oven to 350°F and grease and flour two large 9 by 5-inch loaf pans to prevent sticking.

2-In a large bowl, whisk together 3 ½ cups flour, 1 tablespoon baking soda, 1 ½ teaspoons salt, and 4 teaspoons pumpkin pie spice until well combined.

3-In another bowl, mix 1 cup pumpkin puree, 3 cups sugar, 1 cup vegetable oil, ⅔ cup water, 4 eggs, and 2 teaspoons vanilla extract until everything is smooth and blended.

4-Gradually stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.

5-In a small bowl, combine ½ cup sugar and 2 tablespoons ground cinnamon to make the cinnamon sugar topping.

6-Divide three-quarters of the batter between the prepared pans, sprinkle three-quarters of the cinnamon sugar over it, and use a butter knife to swirl it into the batter for that signature look.

7-Then, add the remaining batter on top and sprinkle with the rest of the cinnamon sugar.

8-Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

9-Once done, let the loaves cool in the pans for 5 to 10 minutes before turning them out onto a wire rack to cool completely.

10-For a fun variation, try baking this in smaller pans or as muffins, and check out our cinnamon-sugar donut holes recipe for more sweet ideas.