Best Pumpkin Bread

Heat the oven to 350u0b0F. Grease a 9x5-inch loaf pan with salted butter. Combine the 1 1/2 tablespoons granulated sugar and 3/4 teaspoon pumpkin pie spice in a small dish and stir to combine. Pour most of this spiced sugar in the loaf pan and tap around, so a thin layer completely coats the interior of the pan. Dump any excess back into the dish and reserve-we're using it later. Set the loaf pan on a rimmed sheet tray (this makes getting the loaf in and out of the oven a lot easier).
Add the flour, baking powder, pumpkin pie spice, salt, and ginger to a large mixing bowl. Whisk until smooth. Add the pumpkin puree, sugars, oil, eggs, and vanilla extract to a separate, slightly smaller mixing bowl. Whisk until smooth. Add this liquidy pumpkin mixture to the dry ingredients, then use a silicone spatula or wooden spoon to stir until smooth (a few small lumps is okay, it's better not to overmix.
Pour the pumpkin batter into the prepared loaf pan. Sprinkle the top with the reserved spiced sugar mixture.
Bake for about 70 minutes (rotating halfway through and checking frequently toward the end), until a sharp knife or cake tester inserted in the center comes out clean.
Let the pan cool until it's warm enough that you can comfortably touch. Turn out the loaf onto a cooling rack to cool completely, domed side facing up. Serve in thick slices.