This oatmeal pumpkin bread is the things that fall dreams are made of. Easy and simple to make this sweet bread is spiced and topped with pecans and finished with a delicious apple cider sauce.
Fall is all about comforting food and this oatmeal pumpkin bread is certainly that! Deliciously sweet and perfectly spiced, it’s perfect as a dessert or with a mid afternoon cup of coffee.
How to Make Oatmeal Pumpkin Bread
This bread is even better when finished off with a drizzle of Apple Cider Sauce!
Heat oven to 350°F and adjust the oven rack to the middle position.
Spray a 9×5 inch loaf pan with nonstick baking spray. Place the pan in the middle of a baking sheet.
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 sheet) in 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).
Transfer the oatmeal pumpkin bread 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 un-molding, 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.
How do you know when the oatmeal pumpkin bread is done?
The bread is ready to take out of the oven when it 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 remaining 30 minutes of baking. Don’t cover the bread tightly, just tent the foil over the top.
How long is pumpkin bread good for?
Let the oatmeal pumpkin bread cool to room temperature, and then place it in an airtight container and keep it at room temperature. It will be good for 2 days. You can also freeze the bread; wrap it tightly in foil or plastic wrap and place in a freezer bag.
Oatmeal Pumpkin Bread with a crunchy topping
We simply have to talk about this topping! It’s a simple mix but adds texture and sweetness to this homemade bread recipe. The topping is made with:
- dark brown sugar
- roasted pecans
- ground cinnamon or pie spice
The brown sugar adds a delicious richness to each bite and the pecans work so well with those fall spices.
Top Tips to Make This Recipe
- Be sure to pre-heat your oven and grease your loaf tin.
- Don’t over mix the batter.
- If the top of the bread starts to brown too quickly, tent it loosely with foil.
- Let the bread cool slightly before removing it from the loaf tin.
Be sure to check out these other bread recipes!
Oatmeal Pumpkin Bread with Apple Cider Sauce
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 352kcal
Heat oven to 350°F and adjust the oven rack to the middle position.
Spray a 9×5 inch loaf pan with nonstick baking spray. Place the pan in the middle of a baking sheet.
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
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
