Combine yeast, 1 cup flour, cinnamon, salt and oats in stand mixer bowl, stir to combine. Add warm water, vegetable oil and maple syrup to flour mixture; mix with paddle attachment for 4 minutes on medium speed.
Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes. Add pecans and raisins, kneading on low speed just until combined.(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. Knead in pecans and raisins.)
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 an hour.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal.
Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching with fingertip, about 30 minutes.
Preheat oven to 375°F.
Bake for 30 to 40 minutes, until instant-read thermometer inserted in center registers 190°F . Remove from pan after 5 minutes; finish cooling on wire rack.