Preheat oven to 350°F. Grease a 9x5" bread pan.

In a mixing bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

In a large bowl, whisk the eggs. Mix in the pumpkin puree. Add the oil, sugars, and vanilla extract and whisk together thoroughly.

Gradually fold the dry ingredients into the wet ingredients until no flour streaks are visible.

In a small bowl, mix together the sugar, cinnamon, and cardamom for the Snickerdoodle layer.

Pour ½ of the pumpkin loaf batter into the greased pan. Evenly sprinkle the Snickerdoodle layer on top, then cover with the remaining batter. Smooth the top with a spatula.

Bake the loaf for 60-70 minutes, or until the top is firm and a toothpick comes out clean.

Allow the loaf to cool completely in the pan on a cooling rack. When it's ready, carefully run a butter knife around the edges and remove it from the pan.