By Becky Hardin
Published Oct 3, 2019
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 pumpkin 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 TOPPING:
Mix together the brown sugar, pecans and cinnamon in a small bowl; set aside.
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.
- Use pure pumpkin puree for this recipe.
- 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 cake and bread recipes!
- Homemade Sandwich Bread Recipe (No Knead Bread!)
- Glazed Lemon Cranberry Bread
- No Knead Dutch Oven Bread Recipe (Rosemary Bread)
- Savory Monkey Bread Recipe (Pull Apart Rolls)
- Pecan Pie Pound Cake
- Easy Banana Bread Recipe with Peanut Butter Glaze
- Iced Lemon Loaf Cake
- Butterscotch Monkey Bread
Ingredients1x2x3x
For the Topping
- ▢ ¼ cup dark brown sugar 53 grams
- ▢ ¼ cup roasted chopped pecans 29 grams
- ▢ ½ teaspoon apple pie spice
For the Bread
- ▢ 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 (SEE NOTE)
Instructions
- Preheat 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 apple pie spice in a small bowl; set aside. ¼ cup dark brown sugar, ¼ cup roasted chopped pecans, ½ teaspoon apple pie spice
For the Bread
- In a medium bowl, whisk the eggs, pumpkin, oil, and buttermilk together until smooth and blended. 2 large eggs, 15 ounces pumpkin puree, ⅓ cup vegetable oil, ¼ cup buttermilk
- In a large mixing bowl, whisk the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, pie spice, nutmeg and ground ginger together. 1¼ cups all-purpose flour, ½ cup granulated sugar, ¼ cup dark brown sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, 1 teaspoon apple pie spice, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger
- Add oats and stir to incorporate. 1 cup old-fashioned rolled oats
- 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.
- Gently fold in the crystallized ginger. 2 tablespoons diced crystallized ginger
- 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 for 60-75 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 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 remainder of the bake. (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.
- The bread is extra delicious when drizzled with Warm Cider Ginger Sauce .
Equipment
- Kitchen Scale (optional)
- 9x5-inch loaf pan
- Baking Sheet
Becky’s Tips
- NOTE: D ried figs or golden raisins can be substituted in place of the crystallized ginger, but increase the amount of ground ginger to ½ teaspoon
- Be sure to pre-heat your oven and grease your loaf tin.
- Use pure pumpkin puree for this recipe.
- 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.
- Nutritional information does not include cider sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Oatmeal Pumpkin Bread with Apple Cider Sauce
Equipment
- Kitchen Scale (optional)
- 9x5-inch loaf pan
- Baking Sheet
Ingredients
For the Topping
- ¼ cup dark brown sugar 53 grams
- ¼ cup roasted chopped pecans 29 grams
- ½ teaspoon apple pie spice
For the Bread
- 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 (SEE NOTE)
Instructions
- Preheat 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 apple pie spice in a small bowl; set aside. ¼ cup dark brown sugar, ¼ cup roasted chopped pecans, ½ teaspoon apple pie spice
For the Bread
- In a medium bowl, whisk the eggs, pumpkin, oil, and buttermilk together until smooth and blended. 2 large eggs, 15 ounces pumpkin puree, ⅓ cup vegetable oil, ¼ cup buttermilk
- In a large mixing bowl, whisk the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, pie spice, nutmeg and ground ginger together. 1¼ cups all-purpose flour, ½ cup granulated sugar, ¼ cup dark brown sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, 1 teaspoon apple pie spice, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger
- Add oats and stir to incorporate. 1 cup old-fashioned rolled oats
- 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.
- Gently fold in the crystallized ginger. 2 tablespoons diced crystallized ginger
- 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 for 60-75 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 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 remainder of the bake. (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.
- The bread is extra delicious when drizzled with Warm Cider Ginger Sauce .
Notes
- NOTE: D ried figs or golden raisins can be substituted in place of the crystallized ginger, but increase the amount of ground ginger to ½ teaspoon
- Be sure to pre-heat your oven and grease your loaf tin.
- Use pure pumpkin puree for this recipe.
- 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.
- Nutritional information does not include cider sauce.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
