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Orange Bread

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Serves | Prep Time | Cook Time 45

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Ingredients You'll Need

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 melted
1 cup sifted powdered sugar
2 tablespoons orange juice


Combine first three 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 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.

Yield: one 10-inch cake.

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