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1
In a large mixing bowl with an electric mixer, mix together whole wheat flour, 1 cup all-purpose flour, oats, brown sugar, pumpkin pie spice, salt and yeast.
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2
Pour in the warm water, pumpkin, applesauce and oil, beat until blended.
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3
Beat in the egg until smooth.
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4
Switch to the dough kneading hook.
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5
Add enough remaining all-purpose flour, knead at the lowest speed to form a smooth and elastic dough, about 5 minutes.
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6
Add the chocolate chips and walnuts, using your hand knead them into the dough, and the dough will feel a little bit chunky, which is fine.
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7
Coat the bowl with cooking spray, turning once to coat the top.
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8
Cover with a plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
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9
Punch dough down.
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10
Place onto a lightly floured surface.
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11
Roll the dough into an 18-inch x 9-inch rectangle.
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12
Brush with melted butter.
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13
Mix together the brown sugar and cinnamon in a small bowl, sprinkle evenly over dough.
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14
Roll up the dough from a short side, pinch seam to seal.
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15
Place the seam side down in 9 by 5-inch loaf pan greased with butter.
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16
Cover and allow to rise until doubled in volume again, 30 to 50 minutes, depending on how warm the place is.
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17
Preheat the oven to 350F (180C) F at the end of second rising.
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18
Bake the bread until golden brown, about 50 to 60 minutes.
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19
Let cool in the pan on a wire rack for 10 minutes.
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20
Remove from the pan and cool completely on the rack.
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21
Slice into even slices, you can put the slices into zip-lock bags and freeze them.
