Orange Bread
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 350� 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.

Yield; one 10-inch coffee cake.

AUTHOR: Bev