Both my in-laws and my mom have lime trees in their yards. Year after year we are bombarded with limes. The kids love picking them and bringing them home, where I struggle with what to make. In past years we have eaten A LOT of key lime pie. I have nothing against key lime pie but there is a point at which you get tired of eating more key lime pie.
Not this year though. This year I am on a mission to come up with new ideas of what we can do with the hoards of limes.
Please send your suggestions!!
First up this year is Key Lime Breakfast Bread. You could call it cake. If you call it cake though, then Ryan tends to poo-poo the idea of it being an appropriate breakfast or brunch food. If you are concerned about starting the day with a sugar bomb, then serve with some egg tacos.
This took me much longer than anticipated to make. Partly because I couldn’t find our zester in all of the boxes that are still stored in the garage from the kitchen remodel. I found three different cheese graters, the first two were huge fails. I used the third, but accidentally grated my knuckle in the process and had to start over. (no, I am not including a photo of my hand or the grater)
Other than the juicing and the zesting it was fairly simple. You could do a simple powdered sugar dusting on top. I wanted a glaze, but one that hardened a bit. The kids have a tendency of making things a little messy. A sticky glaze makes it more difficult to eat by hand.
In my search for the zester, I did find a cute mini-cake pan, to make little bitty squares, perfect for the kids.
To make the bread, preheat oven to 350 degrees F, and lightly oil your pans. I used one loaf pan and one small bites pan (comparable to a mini-muffin).
Cream 2/3 cups softened butter and two cups of sugar. Add a teaspoon of vanilla, three tablespoons of lime juice, two tablespoons of zest (if you can get more without butchering your hands, I would add another tablespoon), and one cup of milk. Mix well.
Separately combine dry ingredients: three cups of flour, ½ teaspoon of salt, and three teaspoons of baking powder.
Add dry ingredients to wet, and continue stirring until mixed. Don’t over-stir.
To easily fill the mini-bites pan, I put about half of the batter in a large ziplock bag, and then cut off the tip. Similar to piping icing, you squeeze the batter into the pan. For me, this is so much easier than trying to scoop and pour and not make a mess all over the pan. I put the remaining batter into the loaf pan.
Bake for 15-45 minutes. The mini-bites pan needed about 15 minutes. Set a timer and have a toothpick ready. The loaf pan took about 45 minutes. I would guess that a mini-muffin pan would take about 15 minutes and a regular muffin pan around 22.
Remove from oven and transfer to racks for cooling.
Meanwhile, make the glaze (or icing?). Because I wanted a firmer or more solid glaze, I chose one with a base of powdered sugar and corn syrup.
For the glaze, I used 2 ¼ cups powdered sugar, two tablespoons light corn syrup, three teaspoons lime juice and one teaspoon of milk. I mixed it by hand. You may need to adjust the liquid to sugar ratio depending on the desired consistency. I wanted to be able to pipe the glaze and create a swiggle design.
I transferred half the glaze into a zip lock, while still white. I added food coloring to the other half to create a green color, and transferred it to its own zip lock. You could just drizzle with a spoon, but with the mini-bites, I find it easier to using the bag method.
To more easily get the glaze into the ziplock, place the ziplock inside of a glass or small bowl, then spoon the glaze into the open bag.
Let bread cool before icing (or not). If you don’t wait, you will have more dripping, which isn’t necessarily a bad thing.
Perfect for a little tea party:
What else can we make with our limes?
Lime Breakfast Bread
- 2/3 cup butter
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 tablespoons lime juice
- 2 tablespoons lime zest
- 1 cup milk
- 3 cups flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 1/4 cups powdered sugar
- 2 tablespoons light corn syrup
- 1 teaspoon milk
- 3 teaspoons lime juice
- food coloring, optional
Preheat oven to 350 degrees F, line or grease pans
Cream butter and sugar. Mix well.
Add eggs and vanilla, continue mixing.
Add lime juice, lime zest and milk. Continue mixing.
Separately combine flour, salt and baking powder.
Add dry ingredients to wet, continue mixing. Be careful not to over-mix.
Transfer to desired baking pans.
If using a mini-bites or mini-muffin pan, bake for 15-17 minutes until lightly golden. If using two loaf pans, bake for 45 minutes. Check doneness by inserting a clean toothpick in the center of one of the bites, or in the center of the pan. If it remains clean, they are done.
Remove from oven.
For the glaze, combine 2 1/4 cups powdered sugar, 2 tablespoons of corn syrup, 1 teaspoon of milk, and 3 teaspoons of lime juice. May need to adjust the liquid to sugar ratio depending on desired consistency. Drizzle on top of bread once cooled.