Key Lime Bread Recipes

COCONUT KEY LIME BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 8-by-4-inch loaf pan and set aside.
• In a medium bowl, whisk together the sugar, oil and eggs until combined. Whisk in coconut milk and lime zest. In a separate small bowl, sift together the flour, baking powder and salt. large bowl or bowl of stand. Add the dry ingredients to the sugar mixture. Stir until combined. Fold in the coconut flakes.
• Spoon batter into prepared pan and bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before turning out onto a cooling rack to cool completely.
• To make glaze: Mix all the ingredients until smooth in a small bowl. Drizzle over cooled cake. Top with coconut flakes and lime zest.

KEY LIME BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a bowl cream butter and sugar until light and fluffy.
• Add in eggs, lime zest, juice, and vanilla. Mix until combined.
• In another bowl, mix together flour, baking powder and salt.
• Alternately, add in flour and buttermilk. Mix well.
• Pour mixture into a greased 9 x 5 loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from pan.
• Place on a wire rack and drizzle with glaze while bread is still warm.

KEY LIME BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

KEY LIME BREAD

Steps:

• 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 creamed mixture alternately with milk.
• Fold in walnuts.
• Transfer to two greased 9-in. x 5-in. x 3-inch loaf pans.
• Bake at 350° for 50-55 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.

KEY LIME BREAD

Steps:

• 1. preheat oven to 350 degrees
• 2. Cream butter and sugar, add the eggs and beat well. pour in the juice, zest and vanilla, combine well and set aside
• 3. In another bowl, combine flour, baking powder and salt. add alternating with the milk to the creamed mixture until all are combined. add walnuts and mix until well combined,
• 4. Divide batter into 2 bread pans that have been sprayed with non stick spray ( I use Pam baking spray) Bake in preheated oven for 50-60 minutes or until golden brown and a tooth pick comes clean. I let mine cool for about 10 minutes in the pans then invert on to my cooling rack.
• 5. For the glaze mix the juice and the sugar and spoon over warm bread.

BANANA BREAD WITH COCONUT-KEY LIME GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix flour, baking soda, and salt together in a bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
• Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
• Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.