Orange Bread
Pockets of cream cheese
await inside this sugar-crusted pull-apart bread.
3/4 cup granulated 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 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.
Yields one 10-inch coffee cake.
