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.