Orange Bread Recipe
"Online Coffeecake Recipes"
Pockets of cream cheese await inside this sugar-crusted pull-apart bread.
3/4 cup sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 (11-ounce) cans refrigerated buttermilk biscuits (we used 1869 brand)
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 first 3 ingredients 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 2 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 350º for 45 minutes or until golden. Immediately invert onto a serving
Combine powdered sugar and orange juice; stir well. Drizzle over warm bread.
Yield; one 10-inch coffee cake.
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