I'm not sure why, but every year about this time I get a hankerin' to start baking with citrus. Lemon bars, orange rolls, lime cupcakes. . . the list goes on and on. I guess something about citrus just makes me feel like spring. Maybe it's the happy fun colors. I can't explain it, I just know that it happens every year. And when the citrus calls, I just have to answer. 
This time I opted to try a recipe for Key Lime Bread that I found in one of my old Taste of Home magazines. It called for walnuts, but I left them out because I was sharing and wasn't sure about nut allergies. But I'm sure it would be fabulous with them. Make sure you add the white chips to the dry ingredients. I forgot so mine sank to the bottom of the loaf. Oops.
White Chocolate Lime Bread
1/3 cup soft butter
1 cup sugar
2 eggs
1 Tbsp lime juice
1 Tbsp lime zest
1/2 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup milk
Glaze:
1/3 cup powdered sugar
2-3 tsp lime juice
Cream butter and sugar in large mixing bowl. Beat in eggs, lime juice, zest, and vanilla. Stir together the flour, baking powder, salt, and chips. Add with the milk and stir till just blended. Pour into a well greased and floured 9×5" loaf pan. Bake at 325° for about 55 minutes or till toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes, then remove to cooling rack. Cool for a few more minutes. Combine glaze ingredients till smooth, then drizzle over the top of the bread.
That looks yummy! I may need to make this soon but try it as lemon, not lime. I made banana bread yesterday and it's funny that it seems like all the bloggers have the same ideas around the same time and then we go, "oh! someone else likes to do this too!"
Hi Kara! Stopping by from the SNAP link up to say hello and that I look forward to seeing you at SNAP! So many talented faces will be there and I'm so looking forward to meeting everyone. Happy and safe travels!
This has been tempting me since you posted it… so I thought I'd try a shortcut and make muffins so it would cook faster but trying to fit it into a dozen was a bad idea. My oven is a lot dirtier now with all of the drippings but the muffins were delicious even without the glaze! I am so happy for the spring weather to be here too.
Oh danggit, I hate it when muffin pans leak in the oven. I'm guessing it would probably make about 18, but I'll have to try it out. Faster treats are always a bonus!