Key Lime Quick Bread Recipe

Introduction

Key Lime Quick Bread is a delightful twist on classic quick bread, bursting with the bright, tangy flavors of key lime. This easy-to-make loaf combines a moist, tender crumb with a zesty glaze that’s perfect for a refreshing treat any time of day.

Ingredients

• ⅓ cup unsalted butter, softened
• ¾ cup sugar
• 2 eggs
• 1 tablespoon key lime zest
• 1 tablespoon key lime juice
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ cup buttermilk
• For the glaze:
• ¾ cup powdered sugar
• 2 tablespoons key lime juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a medium bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs, key lime zest, key lime juice, and vanilla extract to the butter mixture, mixing until well combined.
4. Step 4: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this to the wet ingredients, alternating with the buttermilk, stirring just until combined.
5. Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Step 6: Bake for about 45 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: While the bread bakes, whisk together the powdered sugar and key lime juice to make the glaze.
8. Step 8: When the bread is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack or tray.
9. Step 9: Pour the glaze evenly over the warm bread and allow it to set before slicing and serving.

Tips & Variations

• Substitute fresh lime zest and juice if you can’t find key limes; regular lime juice will work well too.
• For extra texture, fold in ½ cup shredded coconut or chopped pecans to the batter before baking.
• Use mini loaf pans or muffin tins for smaller, individual portions.
• If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes as a substitute.

Storage

Store the Key Lime Quick Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw completely and warm slices briefly in a microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of key lime?

Yes, regular limes can be used as a substitute with only a slight difference in flavor. The bread will still be delicious and tangy.

How do I know when the bread is done?

The bread is ready when the edges turn golden brown and a toothpick inserted into the center comes out clean without wet batter.

Key Lime Quick Bread Recipe

Print Recipe

★★★★★

5 from 104 reviews

This Key Lime Quick Bread is a moist and zesty loaf infused with the bright flavors of key lime zest and juice. Perfect for a quick bake, this bread features a tender crumb with a tangy key lime glaze drizzled on top, making it a refreshing treat ideal for breakfast, snack, or dessert.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• ⅓ cup unsalted butter, softened
• ¾ cup sugar
• 2 eggs
• 1 tablespoon key lime zest
• 1 tablespoon key lime juice
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 ½ teaspoon baking powder
• ½ cup buttermilk

Glaze

• ¾ cup powdered sugar
• 2 tablespoons key lime juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5 inch loaf pan thoroughly to prevent the bread from sticking.
2. Cream Butter and Sugar: In a medium mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender crumb in the bread.
3. Add Wet Ingredients: Beat in the eggs, followed by key lime zest, key lime juice, and vanilla extract until all are well incorporated and the mixture is smooth.
4. Combine Dry Ingredients and Buttermilk: Add the all-purpose flour, salt, and baking powder to the wet mixture. Then pour in the buttermilk and stir gently until just combined to avoid overmixing, which can make the bread tough.
5. Fill Pan and Bake: Pour the batter into the prepared loaf pan or alternatively into mini loaf pans or a muffin pan. Place in the oven and bake for about 45 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
6. Make Glaze: While the bread is baking, whisk together the powdered sugar and key lime juice in a small bowl to form a smooth glaze.
7. Cool and Glaze: Remove the bread from the oven and let it cool in the pan for roughly 10 minutes. Then transfer it to a wire rack or tray. Pour the lime glaze over the bread while it is still warm so it soaks in beautifully. Slice and serve.

Notes

• Ensure butter is softened to room temperature for easier creaming.
• Do not overmix the batter once the flour is added to keep the bread tender.
• You can use regular lime if key limes are unavailable, but the flavor will be slightly different.
• The bread can be baked in muffin tins for about 20-25 minutes for a smaller portion.
• Store leftovers tightly covered at room temperature for up to 3 days or freeze for longer storage.

Keywords: Key lime bread, quick bread, lime glaze, citrus bread, easy bread recipe, dessert bread