buttermilk-lime tea bread
(2 ratings)
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 ratings)
yield
16 serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
Ingredients For buttermilk-lime tea bread
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1 3/4 call purpose flour
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3/4 csugar
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2 tspbaking powder
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1/4 tspsalt
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1egg
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1 cbuttermilk
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1/4 cvegetable oil
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2 tsplime peel, grated
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3 Tbsplime juice
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1 Tbspsugar
How To Make buttermilk-lime tea bread
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1Heat 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.
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2In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
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3In 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.
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4Bake 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.
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5Brush 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.
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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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