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 McCormick® Pure 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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