Monday, January 5, 2009

The Mysterious Case of Orange Bread

In honor of the Horns defeating Ohio State, I bring you...Orange Bread!

I had never even heard of Orange Bread until I was home for the holidays. My nephew Joseph's birthday is the day after Christmas (bless his heart) and it was a treat to be there for that.

The birthday boy had some very specific birthday wishes.

#1 Orange Bread for breakfast
#2 Chicken fried chicken for dinner
#3 Carrot Cake for his birthday cake
#4 OR - scratch all the above in exchange for dinner at Truluck's in downtown Austin;)

Orange bread? Carrot cake? What a budding little foodie! As for the chicken fried chicken, well, that's not a bad choice either in my opinion...

As I watched my niece and sister assemble the orange bread, I learned that it's not a yeast bread or even a quick bread. In fact, it's made from canned biscuit dough, which you spread with cream cheese in little sandwiches before standing on their ends to form a 'ring' in a bundt pan.

You might want to cover your heart and arteries' eyes before reading the rest of the ingredient list...but as a birthday treat, I think it's worth the jolt of cholesterol.

Orange Bread

Prep Time: 15 minutes
Cook Time: 45 minutes


3/4 cup sugar
1/2 cup chopped or whole pecans
1 Tablespoon grated orange rind
2 (11-ounce) cans refrigerated buttermilk biscuits
1 (3-ounce) package cream cheese, cut into 20 squares
3/4 cup butter or margarine, melted and placed in a shallow bowl or pie plate
1 cup sifted powdered sugar
2 Tablespoons orange juice


Combine sugar, pecans, and orange rind 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 two 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.

Yield: one 10-inch coffee cake

1 comment:

archaeogrrrl said...

OH MY, thank you, thank you, thank you. It is New Year's Eve and I am raiding my fridge and freezer for sufficiently celebratory yummies (no grocery shopping, long story) and this is going with the quiche, ham salad, and black eyed pea soup.

Happy New Year and thank you