Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe - The Cookie Rookie® (2024)

4.41 from 10 votes

Author: Becky Hardin

For the Topping

• ▢ ¼ cup dark brown sugar 53 grams
• ▢ ¼ cup roasted chopped pecans 29 grams
• ▢ ½ teaspoon apple pie spice

For the Bread

• ▢ 2 large eggs 100 grams, lightly beaten
• ▢ 15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling
• ▢ ⅓ cup vegetable oil 67 grams
• ▢ ¼ cup buttermilk 57 grams
• ▢ 1¼ cups all-purpose flour 150 grams
• ▢ ½ cup granulated sugar 100 grams
• ▢ ¼ cup dark brown sugar 53 grams
• ▢ 1½ teaspoons baking powder 6 grams
• ▢ ½ teaspoon baking soda 3 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon apple pie spice 3 grams
• ▢ ¼ teaspoon freshly grated nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ 1 cup old-fashioned rolled oats 100 grams
• ▢ 2 tablespoons diced crystallized ginger 23 grams (SEE NOTE)

• Preheat oven to 350°F and adjust the oven rack to the middle position.

• Spray a 9x5-inch loaf pan with nonstick baking spray. Place the pan in the middle of a baking sheet.

For the Topping

• Mix together the brown sugar, pecans and apple pie spice in a small bowl; set aside.

  ¼ cup dark brown sugar, ¼ cup roasted chopped pecans, ½ teaspoon apple pie spice

For the Bread

• In a medium bowl, whisk the eggs, pumpkin, oil, and buttermilk together until smooth and blended.

  2 large eggs, 15 ounces pumpkin puree, ⅓ cup vegetable oil, ¼ cup buttermilk

• In a large mixing bowl, whisk the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, pie spice, nutmeg and ground ginger together.

  1¼ cups all-purpose flour, ½ cup granulated sugar, ¼ cup dark brown sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, 1 teaspoon apple pie spice, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger

• Add oats and stir to incorporate.

  1 cup old-fashioned rolled oats

• Add the wet ingredients to the dry ingredients. Use a large rubber spatula to stir just until the dry ingredients are moistened. Try NOT to over-mix the ingredients.

• Gently fold in the crystallized ginger.

  2 tablespoons diced crystallized ginger

• Pour the batter into the prepared loaf pan and sprinkle the topping mixture on top. Press the topping mixture lightly into the batter so it sticks.

• Set the loaf pan (with the baking sheet) in the oven and bake at 350°F for 60-75 minutes, or until the bread has browned and a very thin knife inserted into the middle of the loaf comes out clean (or almost clean). The internal temperature should register (on an instant-read thermometer) between 200°F-205°F in the middle of the loaf. If the top of the bread is darkening too quickly after 30 minutes, tent with foil for the remainder of the bake. (Don’t cover the bread tightly, just tent the foil over the top.)

• Transfer the loaf to a cooling rack and cool 10 minutes. Run a thin, sharp knife around the sides of the pan before removing from the pan. After unmolding, turn the bread upright and cool to room temperature. The bread can be cut warm, but use a very sharp knife or even a serrated knife and cut it carefully.

• The bread is extra delicious when drizzled with Warm Cider Ginger Sauce.

• NOTE: Dried figs or golden raisins can be substituted in place of the crystallized ginger, but increase the amount of ground ginger to ½ teaspoon
• Be sure to pre-heat your oven and grease your loaf tin.
• Use pure pumpkin puree for this recipe.
• Don't over-mix the batter.
• If the top of the bread starts to brown too quickly, tent it loosely with foil.
• Let the bread cool slightly before removing it from the loaf tin.
• Nutritional information does not include cider sauce.

Storage:Store oatmeal pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

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Wonderful, moist and flavorful pumpkin bread. I used golden raisins in place of crystallized ginger. It took an extra 15 minutes to cook (75 minutes at 350*). The bread itself isn’t very sweet, which I prefer, but the topping adds that extra sweetness and crunch and can easily be adjusted for those who prefer less sweet. This will be my new go to Pumpkin bread!

I’m so sorry to hear that! I hope you’ll give it another try!

Could you make this in a round pan like you make fruit cake in?