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Key Lime Bread




Source of Recipe


Unknown


Recipe Introduction


Make-Ahead Tip:
Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic wrap and store in the refrigerator up to 2 days, or place
cooled loaves in freezer containers or bags, and freeze up to 1 month. Thaw overnight in the refrigerator


List of Ingredients




1/2 cup butter
1 cup sugar
2 eggs
1 2/3 cups all-purpose flour
1 cup key lime yogurt
1 1/2 teaspoons finely shredded lime peel
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped almonds, walnuts, or pecans, toasted
2 tablespoons lime juice
1 tablespoon sugar

Recipe



Grease bottom and 1/2" up sides of one 8x4x2"loaf pan or two 7 1/2x3-1/2x2" loaf pans. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium
speed about 30 seconds or until softened.
Add the 1 cup sugar and beat about 5 minutes, or until light and fluffy.
Add eggs, one at a time, beating until combined.
Add flour, yogurt, lime peel, baking soda, and salt. Beat just until
combined.
Stir in nuts.
Pour batter into prepared pan(s) and spread evenly.
Bake in a 350 oven about 45 minutes for 8x4x2" loaf, and about 40 minutes for 7 1/2x31/2x2" loaves, or until a wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for the last 10-15 minutes of baking to prevent over browning.

Cool in pan(s) on wire rack 10 minutes. Remove from pan(s).
Place on wire rack set over waxed paper.
In a small mixing bowl stir together 3 tablespoons lime juice and 1
tablespoon sugar until sugar is dissolved.
Spoon on glaze.
Cool completely on a wire rack. Wrap and store overnight before slicing.

Makes 1 large loaf or 2 small loaves
Makes 16 servings