Citrus Streusel Quick Bread

Ingredients

Bread

• 1 (18.25 ounce) box lemon or orange cake mix*, divided
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cold butter
• 1/2 cup chopped pecans
• 1 (3 ounce) package instant vanilla pudding mix
• 4 eggs
• 1 cup sour cream
• 1/3 cup vegetable oil

Glaze

• 1 cup confectioners' sugar
• 2-3 tablespoons milk

Instructions

1. In small bowl, combine 2 tablespoons cake mix, brown sugar and cinnamon; cut in butter until crumbly.
2. Stir in pecans; set aside.
3. In bowl, combine pudding mix, eggs, sour cream, oil and remaining cake mix; beat on medium speed for 2 minutes.
4. Pour in 2 greased 8 x 4 inch loaf pans.
5. Sprinkle with pecan mixture.
6. Bake at 350 degrees F for 45 to 50 minutes or until done.
7. Cool in pans for 10 minutes before removing to racks.
8. Combine glaze ingredients; pour over warm bread.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

1998 Country Woman magazine