In a large bowl, whisk together 1 cup of all-purpose flour and 1 cup of whole wheat flour, yeast, sugar, cinnamon, salt and baking soda. Add the orange juice, water and oil; beat on low speed until moistened. Beat on high for an additional 3 minutes. Stir in the pecans and remaining flour (2 cups all-purpose flour and 1 cup of whole wheat flour). You'll end up with a stiff batter, but don't knead it.
Spray two (8x4-inch) loaf pans with nonstick spray. Sprinkle the pans with cornmeal. Spoon the batter into the pans and sprinkle lightly with a little more cornmeal. Cover with a cloth and let rise in a warm place until doubled, about 50 minutes.
Preheat the oven to 350°F. Bake 35 to 40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast when ready to eat.
Notes
*It's perfectly okay to use (all) all-purpose flour and leave out the wheat.
*It's important to coat the greased pans with cornmeal- it will help keep the loaves from sticking to the pan.
*To create a warm place for rising, turn on your oven light, let it heat for a brief 30 seconds, turn off the oven and let the loaves rise in there.
*This bread freezes well. Wrap tightly with foil, drop it into a freezer zip baggie and place in the freezer until ready to defrost and eat.