Publisher Photo
Publisher Photo
Lime juice is a terrific addition to ordinary quick bread. The chopped pecans add pleasant crunch while the glaze gives a bit of sweetness.—Nancy Lore, Rockland, Massachusetts
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • 1 tablespoon lime juice
  • 4 teaspoons grated lime peel
  • 1 cup chopped pecans
  • GLAZE:
  • 3/4 cup sugar
  • 1/2 cup lime juice

Directions

In a large bowl, cream butter and sugar; beat in egg yolks. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Add lime juice and peel. Stir in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients until smooth; pour over hot loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Lime Pecan Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p98

Nutritional Facts

1 each: 273 calories, 13g fat (6g saturated fat), 57mg cholesterol, 203mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • 1 tablespoon lime juice
  • 4 teaspoons grated lime peel
  • 1 cup chopped pecans
  • GLAZE:
  • 3/4 cup sugar
  • 1/2 cup lime juice
  1. In a large bowl, cream butter and sugar; beat in egg yolks. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Add lime juice and peel. Stir in pecans.
  2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  3. Combine glaze ingredients until smooth; pour over hot loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Lime Pecan Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p98

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