• 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.