6 Medium Oranges
2-1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Ground Cinnamon
2 Cups Sugar
1 Cup Vegetable Oil
4 Eggs
1/2 Teaspoon Pure Orange Extract
1-1/2 Cups Chopped Pecan
1 Cup Raisins
Preheat oven to 350. Grease 2 (9×5 inch) or 2 (8-1/2 x 4-1/2 inch) loaf pans.
Prepare orange puree by peeling oranges. Over a 2 cup glass measure, cut between the membranes to release orange sections. Drop seeded orange sectionsa nd all their juice into the measureing cup. You need 2 cups orange sections with juice. Pour orange sections with juice into a blender and process about 15 seconds or until pureed.
In a small bowl, thorughly mix flour, soda, salt, and cinnamon. In a large bowl, beat together sugar, oil, eggs and orange extract. Pour in orange puree and blend. Stir in dry ingredients until just combined. Fold in pecans and raisins.
Pour batter evenly into prepared pans. Bake about 55 minutes, until a wooden pick inserted in the center of a loaf comes out clean. Cover the loaves with foil if they brown too quickly.
Cool in pans on a wire rack 5 minutes. Remove from pans and cool on rack. Loaves can be sliced when cooled or wrapped in foil and refrigerated overnight before serving.
Yield: 2 Loaves