Orange Bread - cooking recipe

Ingredients

3/4 c. sugar
1/2 c. chopped pecans
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. margarine, melted
1 c. sifted powdered sugar
2 Tbsp. fresh orange juice or thawed, undiluted frozen orange concentrate

Preparation

Combine sugar, pecans and orange rind in small bowl.
Separate each biscuit and pull apart into halves.
Place cream cheese square in center of biscuit half and place 2nd half on top of it, pinching sides together.
Dip in butter and dredge in sugar mixture.
Stand each biscuit on edge in lightly greased 12 cup Bundt pan or pound cake pan, spacing evenly.
Drizzle with remaining butter and sprinkle with remaining sugar mixture.
Bake 35 to 45 minutes or until golden brown.
Immediately invert onto wire cooling rack.
Combine powdered sugar and orange juice. Spoon over warm bread.
Serve immediately.
Makes eight 10-inch coffee cake.