Kiwi Lime Quick Bread Recipes

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
• Sift together flour, baking powder baking soda and salt and set aside.
• In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

Steps:

• Preheat oven 350*.
• In bowl mix flour, sugar,baking powder and baking soda. Set Aside.
• In another bowl, mix eggs, cream cheese, vanilla, vegetable oil. Mix by hand or with mixer.
• Add kiwi fruit and juice, lime zest and lime juice.
• Add dry ingredients to wet ingredients a little at a time.
• Add 1/3 cup water and mix.
• If batter is too stiff to spread, add more water to total to 1/2 cup.
• Note: Depends on the size of the kiwis and the juice.
• Spray Pam in (2) 11 X 8 pans.
• Spread in Pans.
• Bake 20 to 25 minutes until top springs back when gently pressed with finger in the middle of the pan.
• Cool before serving. Cover top with plastic or foil.
• I freeze one pan, double wrapped and then freezer sacked.
• Flavor intensifies if refrigerated and served the next day.
• Note: You may use a 9 X13 pan but the bread will be higher and you will have to cook at least 10 minutes longer.