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

Scale

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)
⅓ 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)

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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.