Preheat your oven to 350°F (175°C).

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

In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one by one, mixing thoroughly after each addition. Stir in the pumpkin puree and milk until smooth.

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

Pour half of the batter into a greased mini loaf pan. Sprinkle half of the cinnamon sugar over the batter, then top with the remaining batter. Add the rest of the cinnamon sugar on top and swirl it into the batter with a toothpick or knife.

Place the loaf pan in the preheated oven and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, slice and enjoy!