Bread machine method: In the pan of a bread machine, add flour, oats, brown sugar, pumpkin pie spice, salt, yeast, water, canned pumpkin, maple syrup, margarine and egg; run dough cycle, keeping a close eye on dough for the first 5-10 minutes, adding extra bread flour as needed. Turn off machine, close lid, and let dough rise inside until doubled, about one hour.
By hand: In a large bowl, stir together ingredients above into a shaggy dough. Turn out onto a floured work surface and knead 10-15 minutes, until dough is smoother, more elastic, and springs back when touched. Oil a large bowl, place dough inside and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, about one hour.
Turn risen dough out onto a lightly floured work surface, pressing out air bubbles. Pat or roll into a 19 x 11-inch rectangle. Spread melted butter evenly over dough to within 1/2-inch of edges. Combine brown sugar and cinnamon in a small bowl and sprinkle over buttered dough.
Beginning at one short end, roll dough tightly into a log; pinch bottom seam to seal. Place formed loaf, seam side down, into a 9 x 5-inch bread pan that’s been sprayed with non-stick cooking spray; tuck under ends. Cover dough loosely with plastic wrap that’s been sprayed with non-stick cooking spray and set in a warm place to rise until doubled, about 40-50 minutes. Preheat oven to 350°F.
Remove plastic wrap and bake risen dough at 350°F for 45-50 minutes or until golden brown. Cool 10 minutes in pan, then remove to a wire rack to finish cooling completely.
Will keep three days in airtight container at room temp, or three months in freezer if tightly wrapped; simply defrost in refrigerator. You may also slice cooled bread, separating slices with parchment or waxed paper, wrap, and then freeze -- then you can take slices from freezer to toast as desired.