Orange Pecan Bread (Becky Markham)

Ahhhhhh.... now this is why I love to bake!

This sweet bread is moist and rich and delicious. The orange and vanilla complement each other beautifully.

A few preparations notes:

• I got the cup of orange juice from three large organic Valencia oranges, and only needed one of those oranges for the 2 tbsp of zest. (I used the remaining orange rinds to prepare the Orange Nut Bread recipe for a taste comparison)
• I am not a huge fan of raisins, but I like them in this recipe because they are chopped up (I used raisins from the bulk section of the grocery store). Evidently, my problem with raisins is not the flavor, but the size and texture of whole raisins in my food. Maybe I'll start chopping up raisins in all the recipes from now on.
• The shortening as an ingredient was weird. I tried it, since that was the primary suggestion, but after I melted it and let it cool slightly, as soon as I poured it into the egg mixture, it re-solidified into tiny bits, which I suppose then re-melted into the batter in the oven. Would vegetable oil have altered the end result? I'm thinking not, since it's only 2 tbsp, anyway.

My daughter tried it for breakfast this morning, and said it was good, but she likes banana bread better. However, if you make banana bread all the time (as I do) this is a delicious way to break up the monotony once in a while.
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Ingredients:
1 egg
1 cup orange juice
1 cup raisins - chopped
2 tbsp grated orange rind
2 tbsp shortening - melted & cooled (or Crisco Oil)
1 tsp vanilla
2 cups sifted flour
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 cup sugar
1 cup chopped pecans

Directions:
Beat egg, stir in orange juice, raisins, shortening and vanilla.
Sift flour, baking powder, soda, salt, and sugar into liquid mixture. Mix well. Stir in pecans.
Pour into well-greased 5x9x2.5-inch loaf pan.
Bake in 350-degree pre-heated oven 1 hour.

Keeps well - freezes well.
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