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Citrus Streusel Quick Bread Recipe

Citrus Streusel Quick Bread Recipe photo by Taste of Home

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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 lemon or orange cake mix (regular size)
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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Citrus Streusel Quick Bread

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Reviewed on Jun. 02, 2012 by Joscy

I would rate this *10* if there were stars enough. Luscious, and so easy to make. I've been retired 5 years now, and have nade this bread too many times to count. Continues to be one of our family's favorites. Thank you so much for sharing this wonderful, wonderful delight. Sincerely, Jos

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.

Reviewed on Jun. 10, 2010 by hwdog

REALLY GOOD. I have already made it twice. =)

Reviewed on Feb. 20, 2010 by MarciaSvatek

Our family loves this bread, my 2 young grandchild enjoy eating this. Marcia from Wisconsin

Reviewed on Nov. 26, 2008 by cookbookmom

I lighten this awesome recipe up a bit by using nonfat yogurt instead of sour cream. Can't even tell the difference. Thanksgiving standby!