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Tahitian Lime Bread

April 7, 2011
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Doesn’t this title sound cool? I think it’s perfect for spring. But, I must admit that I wasn’t sure about it in the beginning. I had a hard time figuring out if I wanted to write Lime cake breakfast bread” or “Really delicious makes you wanna slap yo’ momma bread” or “Look, there are no words to explain it’s deliciousness in the title. Just try it and you’ll see.” Yeah, that last one definitely wasn’t going to cut it. But it’s true, it’s so delicious. Like, I mean, dang! It’s so good. Plus it’s so cakey. It actually comes out more like a moist, dense cake. Oh, and the icing gives it a little tart twang that makes your mouth wake up with every bite. I’m so proud of myself with this one because it was just something that I came up with in my kitchen. I wanted to eat something sweet in tart, so I went into the kitchen and came out with this. Yumm-O!!!

Oh and why is it Tahitian Lime? Well, here in Colombia we don’t get any other kind. Neither do we get lemons which are actually called limas. Go figure.

Inspired by recipe at BigOven

Ingredients:

juice of 1 whole lime

2 cups all purpose flour

1 1/2 cups sugar

1 1/2 cups milk (as always lactose-free in our house)

1 tsp salt

1 tbsp baking powder

2 large eggs

1/2 cup (1 stick) melted butter

—-Tahitian Lime Glaze—-

1/4 cup confectioner sugar

juice of 1 lime

Directions:

  1. Preheat oven to 350ºF/175ºC. Grease you bread pan with oil and lightly dust with flour.
  2. Whisk the dry ingredients together in one bowl and set aside.
  3. In another bowl whisk the eggs, milk, butter and lime juice together. Pour egg mixture into the previous bowl with flour and stir until completely combined but DON’T over-mix. Pour into your bread pan.
  4. Bake for 45-50 minutes or until completely done. Insert a toothpick into the center of the loaf to assure yourself.
  5. While pan is baking, in a small bowl pour the powdered sugar and lime juice and mix. The mixture should be syrupy and thick.
  6. Remove loaf pan from the oven and let cool for about 15 minutes. With a knife, run it around the sides of the bread that should already have moved away from the walls of the loaf pan. Put your hand over the top of the loaf and turn over and slightly and gently move back and forth, allowing it to fall out of the loaf pan. Take the lime glaze and drizzle over the loaf of bread. Let it rest for 10 minutes and drizzle again. This gives the bread time to absorb the glaze.
  7. Slice and serve.

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4 Comments leave one →
  1. April 7, 2011 4:01 pm

    All of your titles sound just as cool as the next. Dense, moist? That’s my kind of cake and with that glaze… I must try this, even if I can’t get a hold of Tahitian limes but will just have to cheat and keep the title ;-)

    • April 7, 2011 4:09 pm

      Thanks. If you find small limes at the grocery store, you could use those as well. They’re little baby limes. Just not sure if the name is the same in the States. But we gratefully appreciate the comment.

  2. April 11, 2011 2:32 am

    What a great idea! And the lime glaze sound wonderful!

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