Lime Poppyseed Bread
The recipe for this bread might seem really similar. Recently I made a version with oranges rather than limes, and it was a big hit. Sometimes quick breads don't cook super evenly or rise nicely, but the orange poppyseed bread came out so perfectly I tweaked it by switching out the orange juice and zest for everything lime.
Times have been getting busy this quarter, and I feel like I have no time for baking, much less writing blog posts, so I'll keep things super short. I'm ready for June when I can just focus on research and don't have to go to statistics classes!
Lime Poppyseed Bread
yields 1 9" loaf
Bread
- 1 1/2 cups whole wheat pastry flour (all-purpose can be substituted)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 limes, zested
- 2/3 cup Greek yogurt (I used a pineapple flavored, but you couldn't taste it specifically)
- 1/3 cup fresh squeezed lime juice
- 3 eggs
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350º. Spray a 9" loaf pan with non-stick cooking spray.
- Sift together the flour, baking powder, and salt in a medium-sized bowl.
- Add in the lime zest and mix.
- In a large bowl, whisk together the yogurt, lime juice, eggs, sugar, vegetable oil, and vanilla extract.
- Slowly add the dry mixture to the wet mixture and mix until just combined. Do not over mix.
- Pour the batter into the loaf pan.
- Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out cleanly.
- Allow to cool in pan on a wire cooling rack for at least an hour before removing and icing.
Icing
- 1 cup powdered sugar (may need more or less)
- 1/2 lime, juiced (may need more or less)
- Combine the powdered sugar and orange juice in a small bowl and whisk until a paste-like consistency is reached.
- Add more powdered sugar or orange juice as needed.
- Spread over the top of the bread and allow to cool.
- Keeps for up to three days refrigerated.
adapted from my Orange Poppyseed Bread and Epicurious