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Citrus Streusel Quick Bread Recipe

Photo by: Taste of Home Citrus Streusel Quick Bread Recipe

As a minister's wife, I do a lot of baking and cooking for church. Often, I'll find myself copying down recipes to share. This one's generally in demand. Our home's as close to the border as you can get - the river that divides our state and Kentucky joins the backyard. We have two children, 21 and 12. -Debra White, Williamson, West Virginia

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Citrus Streusel Quick Bread Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 24 Servings

15 45 60

Ingredients

1 package (18-1/4 ounces) lemon or orange cake mix
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter
1/2 cup chopped pecans
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
4 eggs
1/3 cup vegetable oil
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons milk

Directions

In a small bowl, combine 2 tablespoons cake mix, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans; set aside. In a large bowl, combine pudding mix, sour cream, eggs, oil and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased 8-in. x 4-in. loaf pans. Sprinkle with pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over warm bread. Yield: 2 loaves (12 slices each).

Originally published as Citrus Streusel Quick Bread in Country Woman March/April 1998, p31

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Reviews for Citrus Streusel Quick Bread (4)

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Citrus Streusel Quick Bread

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Reviewed on Sep. 18, 2010 by erospert

This bread has good flavor but we could definitely tell that it started from a box cake mix. It had that commercial cake mix taste to it. It also has a much lighter texture and comes off as being more of a cake than a bread.