Preheat oven to 350°F. Grease and flour one loaf pan
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice
In a large bowl, whisk together the pumpkin puree, both sugars, oil, eggs, and vanilla. Add the dry mixture and mix until well combined. Pour into prepared loaf pan
Bake for 55-60 minutes or until a toothpick inserted in the middle of the bread comes out clean. Remove from oven and allow to cool for 5 minutes in the pan. Carefully remove from pan
Prepare the meringue by combining egg whites and sugar in a large heat proof bowl. Set the bowl over a saucepan with simmering water. Whisk the mixture constantly until the sugar has completely dissolved and the mixture reaches 160°F. Remove from heat
Using a handheld mixer beat on high speed until the mixture forms glossy, stiff peaks and has cooled down, about 8-10 minutes. Add the vanilla extract and beat until combined
Using a spatula, top pumpkin bread with meringue. Using a kitchen torch, heat the meringue until golden brown
