Key Lime Bread

Here is a very different recipe for a great treat. It has a dense texture like pumpkin bread, but light and refreshing flavor of keylime.

We have the advantage of living about 20 miles from Kermit's key lime pie factory.

I used their juice and oil for this recipe. They claim their juice is double strength so you might need to adjust the amount used if using a different brand. You can substitute lime zest if you don't have access to key lime oil.

Ingredients: (makes 2 loaves)

2 sticks softened butter

1 can of sweetened condensed milk

1 cup of sugar

4 eggs

2 tablespoons Kermit's key lime juice (or 4 tablespoons regular key lime juice)

2 teaspoons Kermit's key lime oil

3 cups AP flour

1 tablespoon baking powder 

1 teaspoon vanilla extract 

1 teaspoon salt

Begin by creaming the butter and sugar. Add the eggs and condensed milk, mixing well. Slowly add the flour, then the rest of the ingredients.  Mix well. 

Divide mixture between two well greased loaf pans.

Place in a pre-heated 350 degree oven. Bake for 50 minutes until a skewer comes out clean when inserted in the middle of the loaf.

Allow to cool for 10 minutes, then carefully remove from the pans. Pans will still be hot, so use oven mitts. Allow to cool completely on a wire rack.