Real Recipes From Real Home Cooks ®

buttermilk-lime tea bread

★★★★★ 2
a recipe by
Lance Washburn
Mentor, OH

This is a bread recipe that I like indulge in on occasion as an afternoon snack with a little fresh fruit. It is also a recipe that I am working on making a little more diabetic friendly.

★★★★★ 2
serves 16
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For buttermilk-lime tea bread

  • 1 3/4 c
    all purpose flour
  • 3/4 c
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1
  • 1 c
  • 1/4 c
    vegetable oil
  • 2 tsp
    lime peel, grated
  • 3 Tbsp
    lime juice
  • 1 Tbsp

How To Make buttermilk-lime tea bread

  • 1
    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.
  • 2
    In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    ** NOTE: For a tasty spread, stir a tablespoon of sugar and a teaspoon of grated lime peel into a small tub of spreadable cream cheese.

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