belle oaks inn pecan orange bread

★★★★★ 67
a 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
serves 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.