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sliced loaf of oatmeal pumpkin bread on a plate

Oatmeal Pumpkin Bread with Apple Cider Sauce

Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 352kcal
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For the Topping:

  • ¼ cup packed dark brown sugar
  • ¼ cup chopped pecans roasted
  • ½ teaspoon ground cinnamon or pie spice

For the Bread:

  • 2 large eggs lightly beaten
  • 15 ounces 100% pure pumpkin
  • 1/3 cup canola or vegetable oil
  • ¼ cup buttermilk
  • cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup packed dark brown sugar
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon apple pie spice Penzey’s Pie Spice works well
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup old-fashioned oats
  • 2 tablespoons diced crystallized ginger dried figs or golden raisins can be substituted, but increase the amount of ground ginger to ½ teaspoon


  • Heat 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 cinnamon in a small bowl; set aside.

For the Bread:

  • 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.
  • Enjoy!


Calories: 352kcal | Carbohydrates: 54g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 246mg | Potassium: 300mg | Fiber: 4g | Sugar: 28g | Vitamin A: 8344IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg