I like making breads for Christmas but I don’t make them every year. I was in a bread mood this year and this cherry lime bread looked SO good! I also modified it and made a blueberry lemon bread using the same recipe. I used my long pans and had a little leftover from each batch which made a cute little loaf of both flavors!It was a quick recipe to make. It truly deserves being designated as a “quick bread”. I beat the sugar and butter together, then beat in the eggs one at a time. The batter looked so luscious and creamy I wanted to scoop out a taste with my fingers. But I didn’t. Raw eggs, ya know!
I used a 12 in x 3.5 in pan and had a little batter left over from each flavor. With each bread having leftover batter, I made one more small loaf pan with the cherry/lime batter on the bottom, both fruit fillings in the middle and the remaining blueberry/lemon batter on top. I spread the batter in each pan, then the filling over it. I topped the pans with each remaining batter and it covered the fruit filling nicely.
When I’d finished with the cherry lime bread I made the same recipe using blueberry filling and lemon zest. I finished the small loaf with the leftovers and put all 3 loaves into the preheated oven. I set the timer for 50 minutes, unsure of how my pans would bake compared to the 9-in pans the recipe calls for. My small loaf was done in 60 minutes. The toothpick tested dry. The long loaves tested done in 70 minutes, about the same as the 9-in pans would have.
I cooled the loaves on a rack and then wrapped them in foil and placed them in zippered plastic bags for freezing. I didn’t glaze them as the glaze would have ended up clear after thawing. I’ll glaze them after they’re thawed, before I set them out on trays on Christmas Eve.
We taste tested, ok devoured, the small mixed loaf. It was moist and so flavorful! I loved the lime and lemon flavors, and of course the fruit center made it even more tasty. This is some extra special bread that was relatively simple to make. It’s going to be on my Christmas baking list for a few more years. I might even try other flavors like peach and apple!
Cherry Lime Bread (Also use for Blueberry Lemon Bread)
For the bread:
3/4 cup unsalted butter; softened but not melted
1 1/2 cups sugar
3 large eggs
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
2 limes; zested (save juice)
1 1/2 cups sour cream
1 teaspoon vanilla extract
1 can (21 oz) cherry pie filling
For the glaze:
3 cups powdered sugar
3 limes; juiced
In a large bowl beat butter and sugar together. Beat in eggs, one at a time.
Measure the flour, baking powder, baking soda, salt and lime zest into a separate bowl and whisk well to blend. Beat into the wet ingredients. Slowly beat in sour cream and vanilla.
Grease or spray two 9-inch loaf pans generously. Spread half the batter into each pan. Spread half of the pie filling over the batter in each pan. Top with the remaining bread batter, covering as much as possible. It’s ok if it doesn’t cover the cherry filling completely.
Bake at 350°F for 60-70 minutes or until a toothpick tests done. Remove and cool on a wire rack for 10 minutes. Remove from pan and cool completely before adding glaze.
For the glaze, whisk the powdered sugar with enough lime juice so that it is still runny but smooth. Pour over the loaves. Let set until glaze is firm before wrapping, about 20 minutes.
Tip: I froze my bread to serve for Christmas so I didn’t glaze it until it was thawed and ready to slice and serve.
Adapted from Shugary Sweets