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.
Lime Bread with White Chocolate
Lime quick bread with white chocolate and lime glaze.
Ingredients
- 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
Instructions
- 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.
- Grease and flour a 9x5" loaf pan, then line the bottom with parchment paper. Pour batter into 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.
Notes
The chips have a tendency to sink to the bottom, so you can chop them up if you prefer. That helps.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 222mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 4g
Made this tonight, made sure to mix the chips in with the flour, but they still sank to the bottom and she I tried to take the bread out of the bread pan, some of it stuck. Very disappointed.
I’ve had a few readers say they had the same problem. I’ve updated the recipe with a note to line the pan with parchment paper, and a suggestion to chop up the chips. I’m hoping that will help. Sorry you had trouble with yours, I know I hate it when that happens to me!
That may work! I was thinking sprinkling them on top. The batter doesn’t seem thick enough to keep the chips suspended. I’ll try both ways maybe baking two mini loaves to test. The recipe’s a winner, for sure! And I am so happy you posted this recipe.
I added the chips to the dry ingredient and mine ended up on the bottom as well. Ruined the loaf, but tasted great.
Dang. Maybe I’ll have to try chopping them up a bit and see if that helps.
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! 🙂
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!
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!”