Belle Oaks Inn Pecan Orange Bread
Blue Ribbon Recipe
When you flip this moist, fluffy cake out of the pan and onto a plate, it just looks so pretty! And by the time I bit into my first bite, I had forgotten about the cream cheese filling hidden inside... talk about a nice surprise! The Test Kitchen
- 1 can(s)
- Pillsbury Grands 8 ct. buttermilk biscuits
- 1 can(s)
- Pillsbury Grands 5 ct. buttermilk biscuits
- 1 c
- 1 stick
- unsalted butter, melted
- 2 small
- 1/2 c
- confectioner's sugar
- 1/2 c
- pecans, chopped
- 1 pkg
- cream cheese
- 1 dash(es)
- orange extract
How to Make Belle Oaks Inn Pecan Orange Bread
- 1Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
- 2Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
- 3Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom.
- 4Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal. Dip the biscuit in butter and then dip in sugar-orange zest mixture, coating entire biscuit. Stand biscuit in bundt pan on its side. Repeat with remaining biscuits, creating a circle around the bundt pan.
- 5Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
- 6Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden.
- 7Remove from oven and turn bread out from bundt pan onto desired serving platter.
- 8Mix confectioner's 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. Drizzle glaze over bread while still warm.
- 9Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.