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Citrus Streusel Quick Bread

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

In a small bowl, combine 2 tablespoons cake mix, brown sugar and

Printed from tasteofhome.com Jul 24, 2008

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Citrus Streusel Quick Bread cont.

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. x 2-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).