Key Lime Bread Food

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.

CARIBBEAN BANANA LIME BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Cream together butter and sugar. Stir in eggs, banana, yogurt and lime juice. Add salt, ginger and coconut. Mix well.
• In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
• Bake 1 hour or until done. Cool for 10 minute.
• Meanwhile, make the glaze. Combine the brown sugar, butter, rum and lime juice in a small saucepan over low heat, stirring constantly for about 5 minutes or until it becomes a thin syrup.
• Pour over the cooled loaf and sprinkle with toasted coconut.

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.

BUTTERMILK-LIME TEA BREAD

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8x4- or 9x5-inch loaf pan with shortening or spray with cooking spray; lightly flour.
• In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
• In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 tablespoon of the lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan.
• Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 tablespoons lime juice and 1 tablespoon sugar.
• Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.