Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy, with a slight sheen.
Add the eggs one at a time, whisking well after each addition to incorporate fully and create a smooth batter.
Gently fold in the roasted pumpkin puree, mixing until evenly distributed throughout the batter. The mixture should be well combined and slightly fluffy.
Sift together the flour, baking soda, salt, cinnamon, and ginger in a separate bowl to ensure even spice distribution.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the bread moist and tender.
Pour half of the batter into the prepared loaf pan, spreading it evenly with a spatula.
Drizzle the caramel sauce over this layer, then add the remaining batter on top, smoothing out the surface.
Use a toothpick or skewer to gently swirl the caramel into the batter for a marbled effect, creating streaks that will melt into the loaf as it bakes.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice into thick pieces to showcase the marbled caramel swirls and serve warm or at room temperature. Enjoy the moist crumb with a burst of spicy, caramelized flavor in every bite.
