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Lime Pecan Bread

Lime juice is a terrific addition to ordinary quick bread. The chopped pecans add pleasant crunch while the glaze gives a bit of sweetness.—Nancy Lore, Rockland, Massachusetts
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups whole milk
  • 1 tablespoon lime juice
  • 4 teaspoons grated lime zest
  • 1 cup chopped pecans
  • 3/4 cup sugar
  • 1/2 cup lime juice


  • Preheat oven to 350°. In a large bowl, cream butter and sugar; beat in egg yolks. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Add lime juice and zest. Stir in pecans.
  • In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into two greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
  • Combine glaze ingredients until smooth; pour over hot loaves. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 273 calories, 13g fat (6g saturated fat), 57mg cholesterol, 203mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 4g protein.

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