Swirled Pumpkin Yeast Bread

• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2 packages (1/4 ounce each) active dry yeast
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 4-1/2 to 5 cups bread flour
• 1-1/2 cups warm water (120u0b0 to 130u0b0)
• 1 cup canned pumpkin
• 1/3 cup canola oil
• 1/3 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup raisins
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened

1. In a large bowl, mix first seven ingredients and 2 cups all-purpose flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120u0b0-130u0b0. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining all-purpose flour to form a firm dough.
2. 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 with plastic wrap; let rise in a warm place until doubled, about 1 hour.
3. 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 350u0b0.
4. Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

whole wheat flour, quickcooking oats, brown sugar, active dry yeast, pumpkin pie spice, salt, sugar, bread flour, water, pumpkin, canola oil, unsweetened applesauce, eggs, raisins, brown sugar, ground cinnamon, butter

Taken from www.tasteofhome.com/recipes/swirled-pumpkin-yeast-bread/ (may not work)