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.
- 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
- 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.
- 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.
The chips have a tendency to sink to the bottom, so you can chop them up if you prefer. That helps.
Amount Per Serving: Calories: 235Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 222mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 4g