In a medium bowl, whisk together eggs, pumpkin, oil and buttermilk until smooth and blended.
In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, pie spice, nutmeg and ground ginger.
Add oats and stir to incorporate.
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.
Add the crystallized ginger and stir gently just until blended.
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 sheein the oven and bake at 350°F 55-60 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 thermometebetween 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 remaining 30 minutes of baking. (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.
Keep leftovers in an airtight container up to 2 day.
The bread is extra delicious when drizzles with Warm Cider Ginger Sauce.