Orange Bread

• 3/4 c. sugar
• 1/2 c. chopped nuts
• 1 Tbsp. grated orange rind
• 2 (11 oz) cans refrigerated buttermilk biscuits
• 1 (3 oz) pkg cream cheese, cut into 20 squares
• 1/2 c. butter or margarine, melted
• 1 c. sifted powdered sugar
• 2 Tbsp. orange juice

1. Combine sugar, pecan and orange rind in a small bowl. Separate each biscuit; place a cream cheese square in center of one half and top with remaining half.
2. Pinch sides togehter.
3. Dip in butter and dredge in sugar mixture.
4. Stand each biscuit on edge in a lightly greased 12 cup bundt pan.
5. Spacing evenly, drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350u0b0 for 45 minutes or until golden brown.
6. Immediately invert onto a wire rack.
7. Combine powdered sugar and orange juice, spoon over warm bread.
8. Serve immediately.
9. Yield 1-10 inch coffee cake.

sugar, nuts, orange rind, buttermilk, cream cheese, butter, powdered sugar, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=966048 (may not work)