Key Lime....Bread!

I was so intrigued with the idea of Key Lime Bread that I had to try it! I had the perfect opportunity when my neighbor, who loves Key Lime Pie, dropped off a big bag of books for the kids. Key Lime Bread seemed like a great way to say thanks!

The first batch I made was a flop. Literally. I pulled both loaves out of the oven and they were completely sunken in the middle. Turns out I forgot the eggs. All four of them. Brilliant, I know.

The second batch, eggs and all, turned out much better. This is definitely a sweet bread...a dessert bread...more than a breakfast bread. But it was delicious and I'm glad the recipe made enough for two loaves so I could share one and keep one!

To me, these really to kind of scream "gift" bread. Wouldn't they be cute wrapped in cellophane and tied with a lime green ribbon? Darn, should have done that for my neighbor.

Give it a try...and don't forget the eggs.

Key Lime Bread

Simple & Delicious magazine

2/3 cup butter, softened

2 cups sugar

4 eggs

2 tbl grated lime peel

2 tbl key lime juice

1 tsp vanilla extract

3 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1 cup milk

1 cup chopped walnuts, optional

Glaze:

2/3 cup confectioners' sugar

1-2 tbl key lime juice (I used 2 tbl)

In a large mixing bowl, cream butter and sugar. Add eggs; mix well. Add lime peel, juice and vanilla; mix until combined. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in the walnuts, if using.

Transfer to two 9-in x 5-in x 3 in loaf pans. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Combine glaze ingredients; drizzle over warm bread. Cool completely. Yield: 2 loaves.

My notes: I used a regular lime for the 2 tbl of zest and bought a bag of about 10 key limes (for $1.99) and squeezed them to get the 2 tbl of key lime juice in the bread and 2 tbl of key lime juice for the glaze. I also found that I needed to cool these longer than 10 minutes before removing them from the pans, otherwise they tended to stick to the bottom of the pan.