The recipe
A Two-Loaf Citrus Quick Bread with Pecan Streusel
Citrus Streusel Quick Bread starts with a lemon or orange cake mix, then layers in vanilla pudding, sour cream, a pecan-cinnamon streusel and a simple powdered-sugar glaze.
The source makes two loaves, which gives this the unmistakable feel of a recipe designed for sharing, gifting or keeping one loaf for later.
Why it matters
Why This One Is Worth Bringing Back
Citrus Streusel Quick Bread is a great example of community-cookbook convenience baking: boxed cake mix and instant pudding do the heavy lifting, while sour cream, pecans and a cinnamon-brown sugar streusel make the finished loaves feel homemade.
The recipe is also flexible by design—the source explicitly allows either lemon or orange cake mix, so the citrus character can shift without changing the method.
Explore more recipes and source context in the Our Favorites archive.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Reserve 2 tablespoons of cake mix
The streusel starts with 2 tablespoons of the cake mix combined with brown sugar and cinnamon.
Use two loaf pans
The batter is divided between two greased loaf pans and topped with the pecan streusel before baking.
Glaze while warm
After cooling in the pans for 10 minutes and moving the loaves to racks, drizzle the glaze over the bread while still warm.
Recipe card
The Preserved Recipe
Citrus Streusel Quick Bread
Ingredients
Bread and Streusel
- 1 pkg. lemon or orange cake mix divided
- 1 Tbsp. brown sugar
- 1 tsp. cinnamon
- 1 Tbsp. cold oleo
- ½ c. chopped pecans
- 1 small box instant vanilla pudding mix
- 4 eggs
- 1 c. sour cream
- ⅓ c. vegetable oil
Glaze
- 1 c. powdered sugar
- 2-3 Tbsp. milk
Instructions
- In a small bowl, combine 2 tablespoons of the cake mix with the brown sugar and cinnamon. Cut in the cold oleo until crumbly, then stir in the pecans. Set aside.
- In a large bowl, combine the pudding mix, eggs, sour cream, vegetable oil and remaining cake mix. Beat on medium speed for 2 minutes.
- Pour the batter into 2 greased loaf pans and sprinkle with the pecan mixture.
- Bake at 350°F for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks.
- Combine the powdered sugar and milk for the glaze and drizzle over the warm bread.
Notes
From the archive
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