Normally, I’m a huge proponent of cooking (and eating!) in season. In the winter, I gravitate towards more time-consuming, heartier recipes, like lasagna, Swedish meatballs, or fish stew, while in the summer, it’s all about quick recipes featuring fresh vegetables from my CSA, such as this tomato and zucchini galette, coleslaw, or a grilled steak salad. While many desserts tend to be less seasonal (cookies and brownies are perfect year-round!), I tend to find a lot of what I bake rotates throughout the year as well – berry crumble bars or mint chocolate chip ice cream are summer-only desserts with fresh berries or mint from my garden, and clementine vanilla quick bread and hot chocolate only make appearances in the winter. But when life hands you a bag of limes leftover from a margarita-making adventure, you just can’t let them go to waste, even if there is snow on the ground and temperatures well below zero. This buttermilk lime quick bread is not remotely seasonally appropriate, but maybe if you close your eyes and crank up the heat while eating a slice, you can pretend it’s summer for a few minutes.
This recipe is really simple with a refreshing citrus flavor. The lime glaze kicks it up a notch – don’t leave it off if you’re looking for a little extra sweet-tart flavor. Alternatively, the bread isn’t extremely sweet on its own, so if you’d like something a little more savory, serve it for brunch with a side of lime-scented cream cheese. There’s no reason you couldn’t swap the lime out for lemon and make a lemon bread instead, but lime is more unexpected when it comes to bake goods, and I like the little element of surprise. Keep this in your back pocket for the spring or summer… but if you can’t resist making it sooner, I won’t blame you. Sugar IS season-less, after all.
Buttermilk Lime Quick Bread
Adapted from Betty Crocker
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- lime zest from 4 limes
- 4 tablespoons lime juice, divided
- 1 3/4 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup confectioners sugar
- Heat oven to 350F. Grease and flour the bottom and sides of an 8x4 or 9x5 inch loaf pan.
- In a medium bowl, whisk together the egg, buttermilk, oil, lime zest, and 2 tablespoons of the lime juice until well blended. Add in the flour, sugar, baking powder, and salt and stir until just moistened (some lumps will remain).
- Pour the batter into the pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove the bread to a cooling rack and cool completely, about 1 hour.
- In a small bowl, mix together the confectioners sugar and 2 tablespoons of lime juice, adding additional lime juice if necessary to reach the desired consistency. Drizzle the glaze over the bread and allow it to solidify, about 30 minutes, before slicing and serving.