Ingredients
3 cups whole wheat flour2 cups quick-cooking oats2/3 cup packed brown sugar2 packages (1/4 ounce each) active dry yeast2-1/2 teaspoons pumpkin pie spice1-1/2 teaspoons salt1 teaspoon sugar4-1/2 to 5 cups bread flour1-1/2 cups warm water (120° to 130°)1 cup canned pumpkin1/3 cup canola oil1/3 cup unsweetened applesauce2 large eggs, room temperature1/2 cup raisinsFILLING:1/2 cup packed brown sugar1 teaspoon ground cinnamon1/4 cup butter, softened
Preparation
In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
