Key Lime Quick Bread with Fruit Curd
How do you make a sunny loaf of Key lime quick bread even more cheerful? With a dollop of Key lime curd, of course. Our quick bread mix makes it easy to get this sweet treat in the oven in just minutes. Substitute Meyer lemon curd or even blood orange curd if you like.
- 1 package Key lime quick bread mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 2 eggs
- 1/2 cup (4 fl. oz./125 ml) milk
- Key lime curd for serving
Preheat an oven to 350°F (180°C). Grease and flour a 4-by-8-inch (10-by-20-cm) loaf pan.
In a large bowl, combine the quick bread mix, butter, eggs and milk and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly.
Bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack. Serve slices warm or at room temperature with a dollop on Key lime curd on top. Serves 10 to 12.
Williams-Sonoma Test Kitchen