Sunday, April 21, 2013

Key Lime Bread

I think I may have mentioned here a couple of times that my husband likes key lime stuff.  Like a lot.  And I could've possibly mentioned that I love King Arthur Flour things... maybe.  My best friend knows that I love KAF stuff so she's given me a subscription to the KAF Baking Sheet (a bi-monthly newsletter full of yummy recipes) for the last few years as a Christmas gift.  (Aren't best friends... the best??)  So when my Spring 2013 Baking Sheet arrived and I saw the recipe for Key Lime Bread, I jumped at the chance to make it.  This was very different from some of the other quick breads that I've made because it packed such a lime punch but it wasn't overpowering.  Most quick breads are very sweet but this is not.  It's a very refreshing change and a perfect bread to eat on a spring day, sipping some sweet tea :)

Typically, I like to always use recipes that don't call for special ingredients because I want these recipes available to everyone, hoping (hopefully) at-hand items.  This recipe, however, does require one special ingredient that is well worth the effort of purchasing - Key Lime Powder.  It is a great way to add lime flavor without having to worry about adding additional liquids.  You can use it in scones (KAF has a great recipe for Mojito scones), cookies, glazes for cakes/quick breads.  It's worth the price - and if you sign up for the KAF emails, you can receive special offers, some of which are for free/really cheap shipping!  (With all the KAF spotlighting I do, I really should be on ten percent... hehe)

Key Lime Bread
courtesy of The Baking Sheet, Spring 2013

6 Tbsp. Butter, salted (if using unsalted, add 1 tsp. salt), melted
2 Tbsp. Canola Oil
3/4 c. Sugar
1/4 c. Lime Juice Powder
2 Eggs, large
Zest of 1 Lime
1 tsp. Vanilla
2 c. All Purpose Flour
2 tsp. Baking Powder
3/4 c. Milk (I used skim, but whatever you have on hand will be fine)
2 Tbsp. Lime Juice
1/2 c. Walnuts, chopped fine

Lightly grease a 9" x 5" loaf pan using a cooking spray with flour (like Pillsbury).
Preheat oven to 350.
Cream the butter, oil, sugar, and lime juice powder together.
Mix in the eggs.
Add in your zest and vanilla extract.
Make sure everything is all mixed together happily.
In another bowl, whisk the flour, baking powder, and salt (if using).
To your butter-sugar mixture, alternate adding the flour mixture and milk (beginning and ending with the flour).
Stir in the lime juice and walnuts.
Pour the batter into your prepared pan and bake for 50 to 60 minutes or until a tester can be inserted and come out clean.
Let cool slightly and remove from pan to finish cooling on a rack.
Glaze if desired (recipe follows).

2 Tbsp. Lime Juice
1 Tbsp. Lime Juice Powder
1/2 c. Powdered Sugar
2 Tbsp. Heavy Cream
Zest of 1 Lime

Combine together and brush over the warm bread.

Eat and enjoy!!

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