This moist, "tweedy" loaf is our take on a traditional oatmeal gingerbread native to Scotland's Orkney Islands. It's equally delicious with a scoop of ice cream after dinner, or paired with jam and yogurt for breakfast.
Preheat the oven to 350°F. Grease an 8 1/2" x 4 1/2" loaf pan.
In a large bowl, whisk together the oats, flours, sugar, salt, ground ginger, and baking powder. Work in the butter, mixing until the mixture resembles coarse cornmeal.
In a separate bowl, combine the eggs, molasses, and buttermilk. Add this mixture to the dry ingredients, stirring until the batter is evenly moistened. Stir in the diced ginger. Pour the batter into the prepared pan.
Bake the bread for 65 to 70 minutes, until a skewer inserted in the center comes out clean. Remove it from the oven and cool on a rack.
Once the loaf is cool, turn it out of the pan and wrap well; it's best to wait overnight before slicing.
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