3 large eggs

1/2 C. butter, softened

1 C. unsweetened orange juice

2 1/2 C. white flour

1 t. baking soda

1 t. baking powder

2 t. cinnamon

3/4 C. chopped pecans

Topping

1/2 pint heavy cream

1/2 t. orange extract

Preheat oven 325° F.

In a large mixing bowl, whisk together eggs, butter, and orange juice, flour, baking soda, baking powder and cinnamon. After mixture is well mixed, add the pecans.

In a 9 x 5 inch loaf pan, coat with oil and flour sides. Pour in mixture and evenly distribute the mixture in the pan.

Bake for 55 minutes or a toothpick comes out clean.

Cool on wire rack. While cooling, begin the topping. In a medium-mixing bowl, add cream and orange extract and beat until light and fluffy. Use the topping to spoon over warm bread slices.