If you love citrusy desserts that are equal parts tangy and soft, this Key Lime Bread Loaf is going to be your new go-to. It’s super easy to make, has a light and fluffy crumb, and that lime glaze on top takes it to the next level.
Table of Contents
What is Key Lime Bread?
Key lime loaf is a soft, citrus-forward quick bread that’s bursting with bright lime flavor from both juice and zest. It’s typically made in a loaf pan, like banana or lemon bread, but this version uses whole limes blended right into the batter. The result is a fragrant, tender crumb with the perfect balance of tart and sweet. A simple glaze made with fresh lime juice and powdered sugar adds an extra pop of citrus and a glossy finish.
This loaf is a fun twist on classic lime desserts, and it’s ideal for spring and summer. Whether you’re serving it with a cup of coffee in the morning or slicing it up for an afternoon pick-me-up, it’s one of those recipes that feels light but still totally satisfying. You don’t need a mixer or fancy tools—just a blender and a loaf pan!
Ingredients You Need
For the Bread
- Key Limes or Large Limes – We use peeled whole limes for bold flavor and a bit of natural bitterness that balances the sugar beautifully. Removing the pith helps keep things from getting too bitter.
- Lime Zest – Zest adds a concentrated citrus aroma and brings out the fruity notes of the loaf. Be sure to zest before peeling!
- Large Eggs – Eggs provide structure and richness in the batter. Make sure they’re at room temp so they mix in smoothly.
- Extra Virgin Olive Oil – This gives the loaf a subtle fruity flavor and keeps it super moist. We love the slight earthiness it adds.
- Granulated Sugar – This sweetens the batter and balances the lime. It also helps the crust get that perfect golden finish.
- Sour Cream – This makes the loaf extra tender and gives it a subtle tang. It’s also great for moisture.
- Vanilla Extract – We add this to round out the tart lime with some warm, cozy flavor. Use pure extract for best results.
- All-Purpose Flour – This is the base of the loaf and gives it structure. Be sure to spoon and level so you don’t overpack it.
- Baking Powder – This helps the loaf rise and gives it a light, airy texture. Make sure it’s fresh for maximum lift.
- Sea Salt – A pinch of salt sharpens the citrus and enhances all the other flavors. It’s a small detail that makes a big difference.
For the Glaze
- Confectioners’ Sugar – This makes the glaze silky and smooth. Sift it if it looks clumpy for the best texture.
- Fresh Lime Juice – This brings bright, fresh flavor to the glaze. Start with a little and add more as needed for the right drizzle consistency.
How to Make a Key Lime Bread Loaf
- Blend the wet ingredients. Add the peeled limes, lime zest, eggs, olive oil, sugar, sour cream, and vanilla to a blender. Blend until everything is smooth and creamy.
- Add the dry ingredients. Toss in the flour, baking powder, and sea salt. Pulse the blender a few times just until the dry ingredients are combined—don’t overmix or the loaf will be dense.
- Pour and bake. Transfer the batter into a prepared loaf pan. Smooth the top and bake until the loaf is puffed and golden, and a toothpick comes out clean.
- Cool the loaf. Let the loaf rest in the pan briefly before moving it to a cooling rack. This helps it hold its shape and finish setting.
- Make the glaze. Prepare the glaze by stirring together the powdered sugar and lime juice. If it’s too thick, add more juice. If it’s too thin, sprinkle in more sugar.
- Glaze and enjoy. When the bread has cooled to room temperature, drizzle the glaze over the top. Allow the glaze a few minutes to set before slicing—it’s worth the wait!
Variations
- Meyer Lemons – These give the loaf a sweeter, floral citrus flavor with less tartness.
- Shredded Coconut – Fold in unsweetened coconut to the batter for a tropical texture and extra richness.
- Lime Zest Sugar – Mix sugar with zest and sprinkle it on before baking for a crisp, citrusy top.
- White chocolate chips – Stir in some chips for a creamy contrast to the tangy lime.
- Greek Yogurt – Swap out some or all of the sour cream for Greek yogurt to make the loaf just as moist but with a touch more tang.
- Coconut Glaze – Mix powdered sugar with coconut milk for a fun spin on the classic lime drizzle.
Can I Store Leftovers?
This loaf is best the day it’s made, but leftovers are also amazing. Just know the glaze may soften the top over time.
You can refrigerate slices in an airtight container for up to 4 days.
You can also freeze the loaf (unglazed is best) for up to 2 months. Let it thaw at room temp before glazing and serving.
Common Questions about Key Lime Loaf
Yes! If you can’t find key limes, regular limes will work just fine and still give you that citrusy punch.
The pith (the white part under the peel) can make your loaf taste bitter. Removing it gives you bright lime flavor without the harsh edge.
Absolutely. Just swap the all-purpose flour with a 1-to-1 gluten-free baking blend. It should work just as well.
Use a microplane or fine grater and only grate the green part. Stop when you hit the white pith—that part’s bitter.
More Easy Bread Recipes
We’re always in the mood for a quick and simple bread recipe! Take a look at more of our favorites.
Lemon Bread (Easy Blender Recipe)
Cinnamon Sugar Pull Apart Bread
Chocolate Chip Walnut Banana Bread
Key Lime Bread Loaf Recipe
Ingredients
- 4 whole key limes or 2 large limes peeled and pith removed
- 1 teaspoon lime zest
- 4 large eggs at room temperature
- ¾ cup extra virgin olive oil
- 1 1/3 cups granulated sugar
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon sea salt
For the Lime Glaze:
- 1 cup confectioners’ sugar
- 1 –2 Tablespoons fresh lime juice
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Prepare the Wet Ingredients:
- In a blender, combine the peeled and pith-removed limes, lime zest, eggs, olive oil, granulated sugar, sour cream, and vanilla extract.4 whole key limes or 2 large limes, 1 teaspoon lime zest, 4 large eggs, ¾ cup extra virgin olive oil, 1 1/3 cups granulated sugar, 1/3 cup sour cream, 2 teaspoons vanilla extract
- Blend until the mixture is smooth.
Incorporate Dry Ingredients:
- Add the all-purpose flour, baking powder, and sea salt to the blender. Pulse just until the dry ingredients are fully incorporated, about 10 pulses. Be careful not to overmix, or the bread will be dry!2 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon sea salt
Bake the Bread:
- Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool the Bread:
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer it to a wire rack to cool completely.
Prepare the Lime Glaze:
- In a small bowl, whisk together the confectioners’ sugar and fresh lime juice until smooth.1 cup confectioners’ sugar, 1 –2 Tablespoons fresh lime juice
- Adjust the consistency by adding more sugar or lime juice as needed. (if it is too runny add a teaspoon or two or powdered sugar and mix, if it is too thick, add a teaspoon of lime juice at a time until you get the right consistency.
Glaze the Bread:
- Once the bread has cooled, drizzle the lime glaze over the top. Let the glaze set before slicing and serving.
Equipment
Notes
– Ensure that all ingredients, especially the eggs and sour cream, are at room temperature for a smoother batter.
– Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use almond flour instead?
Hi Holly! We don’t recommend it. Almond flour tends to absorb more liquid than regular flour, and we can’t guarantee your results.
Xo,
Alia & Radwa
Can I use yogurt instead of sour cream
Hi Lina! We haven’t tested this recipe with yogurt but think it would work.
We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
This is such a fun idea and sooooo tasty!