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 stickunsalted butter, melted
1/2 cconfectioner's sugar
1/2 cpecans, chopped
1 pkgcream cheese
1 dash(es)orange extract
How to Make Belle Oaks Inn Pecan Orange Bread
- Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
- Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
- Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom.
- Open 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.
- Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
- Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden.
- Remove from oven and turn bread out from bundt pan onto desired serving platter.
- Mix 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.
- Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.