Glazed Orange-Pecan Bread
Cynthia Nourse Adamowitch

1/4 c. soft oleo
1/4 c. sugar
2 eggs
2 Tbsp. orange rind
2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. orange juice
1/2 c. chopped pecans
2 1/2 tsp. orange juice
1/2 c. sifted powdered sugar

Cream oleo, gradually add sugar, beat well. Add beaten eggs and grated orange rind, mix well. Combine flour, baking powder and salt, add to creamed mixture alternately with 3/4 c. orange juice, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans. Pour into greased loaf pan, bake 1 hour at 350. Cool 10 minutes in pan. Remove from pan and cool completely.
Combine 2 1/2 Tbsp. orange juice with powdered sugar, drizzle over to. Wrap and store overnight before serving.