This orange bread recipe only takes a few minutes to prepare and tastes delicious. The canned refrigerator biscuits become pockets of cream cheese topped with an orange glaze and pecans. Its easy to make and absolutely delicious! (I’ll include a picture of the final product soon!)
Orange Bread Recipe
- 3/4 cup sugar
- 1/2 cup chopped pecans
- 1 Tablespoon grated orange rind
- 2 (11-ounce) cans refrigerated buttermilk biscuits
- 1 (3-ounce) package cream cheese, cut into 20 squares
- 1/2 cup butter or margarine, melted
- 1 cup sifted powdered sugar
- 2 Tablespoons orange juice
Combine sugar, pecans, and orange rind in a small bowl; set aside.
Separate biscuit dough into individual biscuits; gently separate individual biscuits in half. Place a cream cheese square between the two halves, and pinch sides to seal each back together. Dip in butter, and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup bundt pan, spacing evenly. Drizzle with remaining butter, and sprinkle with remaining sugar mixture.
Bake at 350 degrees F. for 45 minutes or until golden. Immediately invert onto a serving plate.
Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately.