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Key Lime Bread Recipe
Key Lime Bread Recipe photo by Taste of Home

Key Lime Bread Recipe

Publisher Photo
“I first tasted this deliciously different bread at a friend's house, and she graciously shared the recipe with me,” says Joan Hallford of North Richland Hills, Texas. “It's so easy to make and absolutely yummy!”
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 32 servings

Ingredients

  • 2/3 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 tablespoons grated lime peel
  • 2 tablespoons Key lime juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup chopped walnuts
  • GLAZE:
  • 2/3 cup confectioners' sugar
  • 1 to 2 tablespoons Key lime juice

Nutritional Facts

1 slice equals 173 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in lime peel, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts.
  2. Transfer to two greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
  3. Combine confectioners' sugar and enough lime juice to achieve desired consistency; drizzle over warm bread. Cool completely. Yield: 2 loaves (16 slices each).
Originally published as Key Lime Bread in Simple & Delicious September/October 2007, p64

Nutritional Facts

1 slice equals 173 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Key Lime Bread

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 31, 2014

Have this in the oven now and I added about 3/4 cup of diced fresh strawberries that needed to be used.  Smells wonderful, and as others suggested, I doubled the juice/zest amounts. Also thought about adding diced fresh peaches another time.  Skipped the nuts as I didn't want to take time to toast and cool them as I ALWAYS toast nuts to go in a recipe.  Had I thought about it in time, I would have added a drop or two of green food coloring.

WHOA !  Just came out of the oven....what a KEEPER this is.......YUMMO !!!  Excellent flavor and texture.Just HAD to sample it while it was still warm....didn't even bother with the glaze.

MY REVIEW
Reviewed May. 31, 2014

Great.....Just the way the recipe reads.

MY REVIEW
Reviewed Apr. 25, 2014

I used Meyer lemons from a friend's tree , increasing the zest and juice a bit. Also halved the recipe to make one loaf. Easy and delicious. One of my "keepers."

MY REVIEW
Reviewed Mar. 24, 2014

Great! For a change up use lemon or orange. Al ways a winner here.

MY REVIEW
Reviewed Jul. 2, 2013

You can only eat so much banana bread! - This is a delightful loaf with a little tartness. Icing is fab. Make this several times a year.

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