Best Buttermilk Lime Tea Bread Recipes

BUTTERMILK-LIME TEA BREAD

Buttermilk-Lime Tea Bread image

Filled with refreshing citrus flavor, this quick bread made with Gold Medal® all-purpose flour is an all time favorite!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 10

Ingredients

1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup vegetable oil
2 teaspoons grated lime peel
3 tablespoons lime juice
1 tablespoon sugar

Steps:

Heat 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.
In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
In 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.
Bake 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.
Brush 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.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 120 mg, Sugar 11 g, TransFat 0 g

BUTTERMILK-LIME TEA BREAD

Buttermilk-Lime Tea Bread image

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.

Provided by Lance Washburn

Categories Other Breads

Time 1h30m

Number Of Ingredients 10

Ingredients

1 3/4 c all purpose flour
3/4 c sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 c buttermilk
1/4 c vegetable oil
2 tsp lime peel, grated
3 Tbsp lime juice
1 Tbsp sugar

Steps:

1. Heat 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.
2. In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
3. In 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.
4. Bake 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.
5. Brush 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.
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.