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Cinnamon Nut Loaf

SUBMITTED BY: Debbie Purdue

"'This tender bread is delicious along and even better spread with cream cheese or butter,' writes Debbie Purdue from her Freeland, Michigan kitchen. 'It tastes like you spent a lot of time fussing , but it's made with convenient refrigerated biscuits.'"
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PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/3 cup finely chopped pecans or walnuts
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  • 2 (7.5 ounce) packages refrigerated buttermilk biscuits
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk

DIRECTIONS

  1. In a small bowl, combine the nuts, sugar, butter and cinnamon. Separate biscuits; flatten slightly. Place about 1/2 teaspoon of nut mixture on one side of each biscuit; fold other side over filling. Press edges with a fork to seal. Forming five rows, arrange biscuits folded side down in a greased 8-in. x 4-in. x 2-in. loaf pan. Spoon remaining nut mixture over top.
  2. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Meanwhile, in a small bowl, combine confectioners' sugar and milk; drizzle over warm bread. Cut into slices or pull apart.
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