In stand mixer bowl fitted with a paddle attachment, combine 1 1/2 cups flour, yeast, rolled oats, 1/4 cup brown sugar, salt, allspice and mace; mix well.
Heat milk, water and butter to 120-130°F; butter does not need to fully melt.
Add warm milk mixture to flour mixture. Blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Stir in apples, cranberries and pecans. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Punch down dough. On lightly floured surface, roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5-inch bread pan. Sprinkle 2 tablespoons brown sugar over top. Cover; let rise until an indentation remains when side of loaf is lightly touched.
Preheat oven to 350°F.
Bake for 35 to 45 minutes. Remove from pan; cool on rack.