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Pecan-Orange Bread

3/4 cup sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 (11 oz) can refrigerated buttermilk biscuits
3 oz cream cheese, cut in 20 squares
1/2 cup butter, melted
1 cup confectioner's sugar
2 tablespoons orange juice

Combine sugar, pecans, and orange rind in a small bowl; set aside.
Separate each biscuit and place a cream cheese square into half of
the biscuit and pinch sides together. Dip in butter and dredge in
sugar mixture. Stand on edge in greased bundt pan; space evenly.
Drizzle remaining butter and sprinkle with sugar mixture. Bake at
350 for 35-45 minutes. Invert on serving plate. Combine confectioners'
sugar and orange juice and drizzle over bread.

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