Real Recipes From Real Home Cooks ®

belle oaks inn pecan orange bread

(67 ratings)
Blue Ribbon Recipe by
Michelle London
Gonzales, TX

As the innkeeper at Belle Oaks Inn in Texas, this was one of the first things I was taught to make by the owners. Their "signature" breakfast bread. It is always a huge hit with guests and is deceptively simple!

Blue Ribbon Recipe

No one will guess this pecan orange bread is made from canned biscuits. It almost tastes like a pastry made from scratch. This is delicious and beautiful when presented. The orange sugar mixture coating on the biscuits bakes to a buttery sugary crust with a hint of citrus. Inside the biscuits is a warm, creamy filling that complements the other flavors. Not only is the orange glaze pretty, but it also adds a sweet orange flavor to the bread. Simple to prepare, this is a great addition to a brunch spread.

— The Test Kitchen @kitchencrew
(67 ratings)
yield 10 -12
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For belle oaks inn pecan orange bread

  • 1 can
    Pillsbury Grands buttermilk biscuits (8 ct.)
  • 1 can
    Pillsbury Grands buttermilk biscuits (5 ct.)
  • 1 c
  • 1 stick
    unsalted butter, melted
  • 2 sm
  • 1/2 c
    confectioners' sugar
  • 1/2 c
    pecans, chopped
  • 1 pkg
    cream cheese (8 oz)
  • 1 dash
    orange extract

How To Make belle oaks inn pecan orange bread

  • Spraying Bundt pan with non-stick spray.
    Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
  • Combining sugar and orange zest in a bowl.
    Pour sugar into a small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
  • Melted butter and pecans in the Bundt pan.
    Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.
  • Cream cheese in the center of a biscuit.
    Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp of cream cheese into the center.
  • Sealing the biscuit.
    Press to seal.
  • Dipping biscuit in melted butter.
    Dip the biscuit in butter.
  • Dipping biscuit in orange sugar.
    Then dip in sugar-orange zest mixture, coating the entire biscuit.
  • Stuffed biscuits arranged in the Bundt pan.
    Stand biscuit in the Bundt pan on its side. Repeat with the remaining biscuits, creating a circle around the Bundt pan.
  • Sprinkling pecans over biscuits.
    Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
  • Orange bread baking in the oven.
    Bake at 375 degrees for 45 minutes or until biscuits are puffed and golden.
  • Bread flipped onto a serving plate.
    Remove from oven and turn the bread out from Bundt pan onto a serving platter.
  • Mix confectioners' sugar with orange juice and a dash of extract to create a glaze.
    Mix confectioners' sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like.
  • Drizzling glaze over the pecan orange bread.
    Drizzle glaze over bread while still warm.
  • Belle Oaks Inn Pecan Orange Bread with orange drizzle.
    Best when served warm, but can also be served at room temperature. Reheat in the microwave for 30 seconds if desired.