Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.
I had the same problem. The bread was fully cooked on the outside but raw on the inside. It made for a frustrating baking process and in the end the edges are pretty hard and dry. It tastes pretty good, though, and the inside is moist. Not sure I'd make it again just because it required so much attention.
This bread was outstanding. I loved its intense orange flavor with the crunchiness and nuttiness of the pecans. It also had a nice, moist and tender texture. I decreased the sugar by a bit because I prefer quick breads on the less sweet side and it was perfect. Also, the sides of this bread bake a lot faster than the middle, so it is essential that the bread is watched very closely and tested periodically throughout the baking time. I rotated it half way through, but also covered it with tin foil and poked a hole in the center where underbaked. Still, the middle had a lot of trouble getting done, and I was nervous that the sides would become overdone. However, when I tasted it, the side was perfectly moist and not dry. And the middle of the bread seemed done when I tested it the last time. I would definitely recommend this recipe and make it again.