If you are ready to fall in love with a cozy, flavorful treat, look no further than this delightful Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe. This recipe brings together the warm spices of pumpkin bread with the chewy texture of oats and a luscious apple cider sauce that makes every bite irresistibly moist and bursting with autumnal charm. Whether you want a comforting breakfast, a snack for your afternoon tea, or a festive addition to your holiday table, this pumpkin bread recipe will quickly become your new favorite go-to.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from creating the tender crumb of the pumpkin bread to building layers of flavor with spices and textures. These straightforward, easy-to-find ingredients come together in perfect harmony to deliver a slice of pure comfort.
- Dark brown sugar (53 grams): Adds deep sweetness and moisture, giving the bread a rich caramel undertone.
- Roasted chopped pecans (29 grams): Introduce a toasty crunch that contrasts beautifully with the soft bread.
- Apple pie spice (1½ teaspoons total): The cozy blend of cinnamon, nutmeg, and allspice brings classic warmth to each bite.
- Large eggs (2, lightly beaten): Provide structure while keeping the bread tender.
- Pumpkin puree (15 ounces): The star ingredient that offers moisture, flavor, and that signature pumpkin orange hue.
- Vegetable oil (â…“ cup): Keeps the bread moist without overpowering any flavors.
- Buttermilk (¼ cup): Adds acidity for a tender crumb and enhances the rise.
- All-purpose flour (1¼ cups): The base that gives the bread its structure.
- Granulated sugar (½ cup): Balances out the earthy pumpkin with just the right amount of sweetness.
- Baking powder (1½ teaspoons) and baking soda (½ teaspoon): Ensure a light, airy texture by helping the bread rise evenly.
- Kosher salt (1 teaspoon): Brightens and balances all the sweet elements.
- Ground cinnamon (½ teaspoon), freshly grated nutmeg (¼ teaspoon), ground ginger (¼ teaspoon): Spice the bread delicately, complementing the pumpkin’s natural flavor.
- Old-fashioned rolled oats (1 cup): Provide a hearty texture and rustic appeal.
- Diced crystallized ginger (2 tablespoons): Bring subtle heat and a touch of zing that lifts the overall flavor.
How to Make Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and placing the oven rack in the middle position. This ensures even baking throughout the bread. Lightly spray a 9×5-inch loaf pan with nonstick baking spray for effortless release after baking, then set the pan on a baking sheet to catch any drips from your luscious batter.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your pumpkin puree, lightly beaten eggs, vegetable oil, and buttermilk. Stir these wet ingredients well until fully blended. This mixture brings moisture and tenderness to your bread and acts as the binding base for your dry ingredients.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, apple pie spice, fresh nutmeg, and ground ginger. Don’t forget to fold in your old-fashioned rolled oats and diced crystallized ginger here. By doing this separately, you ensure that your spices and leavening agents are evenly distributed before melding everything together.
Step 4: Bring Wet and Dry Ingredients Together
Slowly pour the dry ingredient mixture into the wet ingredients, stirring gently but thoroughly. Be careful not to overmix, as you want your bread to stay tender and light, not dense. The batter should be thick but pourable, dotted with oats and bits of ginger for texture and flavor.
Step 5: Add Pecans and Bake
Gently fold in the roasted chopped pecans for an added nutty crunch. Pour your batter evenly into the prepared loaf pan, smoothing the top with a spatula. Pop it into the oven on the middle rack and bake for about 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 6: Prepare the Apple Cider Sauce
While your bread is baking, whisk together some fresh apple cider with a touch of brown sugar and a dash of cinnamon in a small saucepan. Simmer gently until it thickens into a silky sauce that’s perfectly spiced and sweet. This sauce is what sets the Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe apart and adds irresistible moisture and flavor once drizzled over the slices.
Step 7: Cool and Serve
Allow your pumpkin bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Serving it warm with a drizzle of apple cider sauce creates the ultimate cozy experience that will have everyone asking for seconds.
How to Serve Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe
Garnishes
Adding a garnish takes your pumpkin bread from simple to show-stopping. Freshly chopped pecans or a sprinkle of oats on top of each slice bring an inviting crunch. For a visual and flavor boost, consider adding a light dusting of powdered sugar or a swirl of homemade whipped cream flavored with a hint of vanilla.
Side Dishes
This bread pairs beautifully with the creamy comfort of warm tea or coffee. For a more complete breakfast or brunch, serve it alongside scrambled eggs or a smear of smooth cream cheese. The apple cider sauce also complements soft cheeses like brie, making the bread a fantastic snack or appetizer.
Creative Ways to Present
Looking to impress? Slice the pumpkin bread thick and layer it into a dessert parfait bowl, alternating with whipped cream and caramelized apples. Or, turn it into a decadent French toast by soaking slices lightly in egg wash and frying them until golden brown, then topping with the apple cider sauce and toasted nuts.
Make Ahead and Storage
Storing Leftovers
Store any leftover Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe in an airtight container at room temperature for up to three days. Keep the apple cider sauce refrigerated separately to maintain its fresh flavor and only drizzle when ready to serve again.
Freezing
This pumpkin bread freezes wonderfully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They will keep their flavor and texture for up to three months. To enjoy, simply thaw at room temperature or heat gently.
Reheating
To warm your pumpkin bread, microwave slices for about 15 seconds or toast lightly. Heat the apple cider sauce gently on the stove or microwave until warm and drizzle over to revive all those delicious layers of flavor and moisture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It is best to use plain pumpkin puree, not pumpkin pie filling, because pie filling contains added sugars and spices that can throw off the sweetness and spice balance of the bread.
Is it necessary to use old-fashioned oats?
Yes, old-fashioned rolled oats add the perfect chewy texture. Instant oats would become too mushy, and steel-cut oats are too coarse for this bread.
Can I substitute nuts in this recipe?
Absolutely! Walnuts, almonds, or even sunflower seeds work well if you prefer a different crunch or have nut allergies. Just be sure to roast them lightly for the best flavor.
How thick should the apple cider sauce be?
The sauce should be thick enough to cling to the bread when drizzled but still pourable. Simmer it until it slightly reduces and coats the back of a spoon for ideal consistency.
Will the bread be sweet enough without the apple cider sauce?
The Oatmeal Pumpkin Bread on its own is delicately sweet, but the apple cider sauce adds an extra layer of sweetness and moisture that really elevates the experience, making it the perfect finishing touch.
Final Thoughts
Once you try this Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe, you’ll have a new favorite treat that feels like a warm hug in food form. Its blend of texture, spice, and that irresistible apple cider drizzle makes it perfect for any occasion where comfort and flavor are key. So go ahead, bake a loaf, invite some friends, and enjoy every sumptuous slice together.
Print
Oatmeal Pumpkin Bread with Apple Cider Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings (8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Oatmeal Pumpkin Bread with Apple Cider Sauce is a moist and flavorful autumn treat featuring pumpkin puree, warm spices, and hearty oats. The bread is perfectly spiced with cinnamon, nutmeg, and ginger, complemented by crunchy pecans and sweet crystallized ginger. Paired with a luscious apple cider sauce, this recipe is a cozy and delicious way to celebrate fall flavors.
Ingredients
Bread Ingredients
- ¼ cup dark brown sugar (53 grams)
- ¼ cup roasted chopped pecans (29 grams)
- ½ teaspoon apple pie spice
- 2 large eggs (100 grams, lightly beaten)
- 15 ounces pumpkin puree (425 grams, 1 can, not pumpkin pie filling)
- â…“ 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)
Apple Cider Sauce Ingredients
- Apple cider (quantity and additional ingredients for sauce not specified in original text; typically apple cider, sugar, butter, and thickening agent)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking for the bread.
- Prepare Baking Pan: Spray a 9×5-inch loaf pan with nonstick baking spray. Place this pan on a middle rack or a baking sheet to catch any drips and for ease of handling.
- Mix Wet Ingredients: In a large bowl, combine the 2 lightly beaten eggs, pumpkin puree, vegetable oil, and buttermilk. Whisk together until well blended and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, granulated sugar, dark brown sugar, baking powder, baking soda, kosher salt, cinnamon, apple pie spice, nutmeg, ground ginger, rolled oats, chopped pecans, and diced crystallized ginger.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently to combine just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake Bread: Place the loaf pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Prepare Apple Cider Sauce: While the bread is baking or cooling, prepare the apple cider sauce by gently simmering apple cider with sugar and butter until reduced to a syrupy consistency. (Exact quantities and method not specified in original text; typically simmer 1 cup apple cider with 2 tbsp sugar and 1 tbsp butter until thickened.)
- Serve: Slice the cooled pumpkin bread and drizzle with the warm apple cider sauce before serving for extra moistness and flavor.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to maintain the right texture and flavor.
- The diced crystallized ginger adds a spicy-sweet kick; you can adjust the amount based on your preference.
- If you do not have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to ¼ cup of milk and letting it sit for 5 minutes.
- Ensure not to overmix the batter to keep the bread light and tender.
- The apple cider sauce is optional but enhances the flavor and adds moisture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
