Key Lime Bread

Well, summer here has come and gone! It is with mixed emotions that I sent my kids to school this week. SAD because no more play time, no more pool, no more sleeping in super late:-) But also HAPPY because with school comes routine, getting more things done during the day, and date lunches with my hubby! We are slowly getting back into the swing of things, although I have to say we are not liking getting up before 9 each day;-)

One thing that helps get my kids up and out of bed is a yummy breakfast treat. (Now I have to leave a disclaimer on that comment...most days they get their choice of cereal, toaster strudels, toast, or eggs...but I try to make muffins, bread, or cinnamon rolls at least every once in a while)
Since it really is still warm and summery feeling outside, I thought this Key Lime bread would be the perfect back to school breakfast. Sweet and slightly tart all in one...the kids gobbled it down! I hope you enjoy it too:-)

Key Lime Bread
(adapted from a recipe I found in an old Taste Of Home magazine)

2/3 c. butter, softened
2 c. sugar
4 eggs
2 tbsp. lime zest
2 tbsp. key lime juice
1 tsp. vanilla
3 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
1 c. white chocolate chips

Glaze:
2/3 c. powdered sugar
1-2 tbsp. key lime juice
Combine together and stir until incorporated.

Preheat oven to 350* Spray two 9x5 in. loaf pans with nonstick spray. Set aside. In a large mixing bowl, cream the butter and the sugar. Add eggs and beat well. Add lime zest and juice and vanilla; mix until combined well. Sift the flour, baking powder, and salt. Slowly add to the creamed mixture alternately with the milk. Stir in the white chips by hand. Divide the batter evenly between the two prepared pans. Bake for 50-55 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes. Remove to wire racks and cool for another 15 minutes. Drizzle the tops with the glaze. Cool completely.

Hope you are all enjoying your last days of summer too.
Hugs, Jocelyn
Inside BruCrew Life