a food blog by erin
wafoodie on foodgawker
Follow on Bloglovin

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


  • 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
  1. Preheat the oven to 350º. Spray a 9" loaf pan with non-stick cooking spray.
  2. Sift together the flour, baking powder, and salt in a medium-sized bowl.
  3. Add in the lime zest and mix.
  4. In a large bowl, whisk together the yogurt, lime juice, eggs, sugar, vegetable oil, and vanilla extract.
  5. Slowly add the dry mixture to the wet mixture and mix until just combined. Do not over mix.
  6. Pour the batter into the loaf pan.
  7. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out cleanly.
  8. Allow to cool in pan on a wire cooling rack for at least an hour before removing and icing.


  • 1 cup powdered sugar (may need more or less)
  • 1/2 lime, juiced (may need more or less)
  1. Combine the powdered sugar and orange juice in a small bowl and whisk until a paste-like consistency is reached.
  2. Add more powdered sugar or orange juice as needed.
  3. Spread over the top of the bread and allow to cool.
  4. Keeps for up to three days refrigerated.

adapted from my Orange Poppyseed Bread and Epicurious