Citrus Streusel Bread
1 (18.25 ounce) box lemon or orange cake mix
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon cold butter
1/2 cup chopped pecans
1 small box instant vanilla pudding
8 ounces sour cream
1/3 cup vegetable oil
Preheat oven to 350 degrees F.
Combine 2 tablespoons of the dry cake mix with the brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts. Set aside.
Combine remaining cake mix, pudding mix, eggs, sour cream and oil. Beat for 2 minutes at medium speed.
Pour into 2 greased 8-inch loaf pans. Sprinkle with nut mixture.
Bake for 45 to 50 minutes until a wooden pick tests clean.
Cool in pans for 10 minutes, then remove to racks.
1 cup confectioners’ sugar
2 to 3 tablespoons milk
Combine glaze ingredients, drizzle over warm loaves.
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