Ripples Recipe — Cherry Lime Bread

By Kathy Babbitt

Prep 15 minutes ∙ Cook 1 hour ∙ Yield 2 loaves


For the bread:
¾ cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1½ tsp baking soda
½ tsp kosher salt
2 limes, zested (save juice)
1½ cups sour cream
1 can (21 oz.) cherry pie filling

For the glaze:
3 cups powdered sugar
3 limes, juiced
1 lime, zested
1 tsp granulated sugar


In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in vanilla and add flour, baking powder, baking soda, salt, and lime zest. Slowly beat in sour cream.

Grease two 9-inch loaf pans generously. Spoon half the batter evenly into each pan. Divide pie filling evenly between pans, spooning it over the batter. Top with the remaining batter. It's okay if it doesn't cover the cherry filling completely.

Bake in a 350° oven for 60-70 minutes. Remove and cool on a wire rack for 10 minutes. Then remove from pan and cool completely before adding glaze.

For the glaze, whisk the powdered sugar with lime juice until smooth. Pour over tops of loaves. In a small bowl, combine the lime zest with granulated sugar until crumbly. Sprinkle over glaze. Allow to set about 15-20 minutes before wrapping. ENJOY.

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