Key Lime Bread with Lime Glaze (Simple Blender Recipe)

Key lime loaf on a cutting board with a slice cut.

If you love citrusy desserts that are equal parts tangy and soft, this Key Lime Bread Loaf is going to be your new go-to. It’s super simple to make, has a light and fluffy crumb, and that lime glaze on top takes it to the next level.

What is Key Lime Bread?

Key lime loaf is a soft, citrus-forward speedy bread that’s bursting with bright lime flavor from both juice and zest. It’s typically made in a loaf pan, like banana or lemon bread, but this version uses whole limes blended right into the batter. The result is a fragrant, tender crumb with the reliable balance of tart and sweet. A simple glaze made with fresh lime juice and powdered sugar adds an extra pop of citrus and a glossy finish.

This loaf is a fun twist on classic lime desserts, and it’s ideal for spring and summer. Whether you’re serving it with a cup of coffee in the morning or slicing it up for an afternoon pick-me-up, it’s one of those recipes that feels light but still totally satisfying. You don’t need a mixer or fancy tools—just a blender and a loaf pan!

A key lime loaf with lime glaze on a cutting board with three slices cut.

Ingredients You Need

For the Bread

Key Limes or Large Limes – We use peeled whole limes for bold flavor and a bit of natural bitterness that balances the sugar beautifully. Removing the pith helps keep things from getting too bitter.
Lime Zest – Zest adds a concentrated citrus aroma and brings out the fruity notes of the loaf. Be sure to zest before peeling!
Large Eggs – Eggs provide structure and richness in the batter. Make sure they’re at room temp so they mix in smoothly.
Extra Virgin Olive Oil – This gives the loaf a subtle fruity flavor and keeps it super tender. We love the slight earthiness it adds.
Granulated Sugar – This sweetens the batter and balances the lime. It also helps the crust get that reliable golden finish.
Sour Cream – This makes the loaf extra tender and gives it a subtle tang. It’s also great for moisture.
Vanilla Extract – We add this to round out the tart lime with some warm, cozy flavor. Use pure extract for finest results.
All-Purpose Flour – This is the base of the loaf and gives it structure. Be sure to spoon and level so you don’t overpack it.
Baking Powder – This helps the loaf rise and gives it a light, airy texture. Make sure it’s fresh for maximum lift.
Sea Salt – A pinch of salt sharpens the citrus and enhances all the other flavors. It’s a small detail that makes a big difference.

For the Glaze

Confectioners’ Sugar – This makes the glaze silky and smooth. Sift it if it looks clumpy for the finest texture.
Fresh Lime Juice – This brings bright, fresh flavor to the glaze. Start with a little and add more as needed for the right drizzle consistency.

A slice of lime bread topped with lime glaze.

How to Make a Key Lime Bread Loaf

Blend the wet ingredients. Add the peeled limes, lime zest, eggs, olive oil, sugar, sour cream, and vanilla to a blender. Blend until everything is smooth and silky.
Add the dry ingredients. Toss in the flour, baking powder, and sea salt. Pulse the blender a few times just until the dry ingredients are combined—don’t overmix or the loaf will be dense.
Pour and bake. Transfer the batter into a prepared loaf pan. Smooth the top and bake until the loaf is puffed and golden, and a toothpick comes out clean.
Cool the loaf. Let the loaf rest in the pan briefly before moving it to a cooling rack. This helps it hold its shape and finish setting.
Make the glaze. Prepare the glaze by stirring together the powdered sugar and lime juice. If it’s too thick, add more juice. If it’s too thin, sprinkle in more sugar.
Glaze and enjoy. When the bread has cooled to room temperature, drizzle the glaze over the top. Allow the glaze a few minutes to set before slicing—it’s worth the wait!

Variations

Meyer Lemons – These give the loaf a sweeter, floral citrus flavor with less tartness.
Shredded Coconut – Fold in unsweetened coconut to the batter for a tropical texture and extra richness.
Lime Zest Sugar – Mix sugar with zest and sprinkle it on before baking for a crisp, citrusy top.
White chocolate chips – Stir in some chips for a silky contrast to the tangy lime.
Greek Yogurt – Swap out some or all of the sour cream for Greek yogurt to make the loaf just as tender but with a touch more tang.
Coconut Glaze – Mix powdered sugar with coconut milk for a fun spin on the classic lime drizzle.

Can I Store Leftovers?

This loaf is finest the day it’s made, but leftovers are also memorable. Just know the glaze may soften the top over time.

You can refrigerate slices in an airtight container for up to 4 days.

You can also freeze the loaf (unglazed is finest) for up to 2 months. Let it thaw at room temp before glazing and serving.

Common Questions about Key Lime Loaf

Can I use regular limes instead of key limes?

Yes! If you can’t find key limes, regular limes will work just fine and still give you that citrusy punch.

Why do I need to remove the pith from the limes?

The pith (the white part under the peel) can make your loaf taste bitter. Removing it gives you bright lime flavor without the harsh edge.

Can I make this loaf gluten-free?

Absolutely. Just swap the all-purpose flour with a 1-to-1 gluten-free baking blend. It should work just as well.

What’s the finest way to zest a lime?

Use a microplane or fine grater and only grate the green part. Stop when you hit the white pith—that part’s bitter.

More Simple Bread Recipes

We’re always in the mood for a speedy and simple bread recipe! Take a look at more of our favorites.

Craving even more citrus flavor? Our 3-layer key lime pie bars are silky, tangy, and simple to slice and share.

Lemon Bread (Simple Blender Recipe)

Cinnamon Sugar Pull Apart Bread

Simple Banana Pecan Bread

Chocolate Chip Walnut Banana Bread

Banana Blueberry Bread with Streusel Topping

A slice of lime bread with lime glaze drizzled on top.

the Ayyem kitchenServings: 12 servings

Prep: 10 mins
Cook: 55 mins
Cool Time: 10 mins
Total: 1 hr 15 mins

Enjoy all the flavors of your go-to pie with a lot less work, thanks to this speedy and simple key lime bread topped with lime glaze! Email

Ingredients

4 whole key limes or 2 large limes peeled and pith removed
1 teaspoon lime zest
4 large eggs at room temperature
¾ cup extra virgin olive oil
1 1/3 cups granulated sugar
1/3 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon sea salt

For the Lime Glaze:

1 cup confectioners’ sugar
1-2 tablespoons fresh lime juice

Instructions

Preheat the Oven:

Set the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for simple removal.

Prepare the Wet Ingredients:

In a blender, combine the peeled and pith-removed limes, lime zest, eggs, olive oil, granulated sugar, sour cream, and vanilla extract.4 whole key limes or 2 large limes, 1 teaspoon lime zest, 4 large eggs, ¾ cup extra virgin olive oil, 1 1/3 cups granulated sugar, 1/3 cup sour cream, 2 teaspoons vanilla extract
Blend until the mixture is smooth.

Incorporate Dry Ingredients:

Add the all-purpose flour, baking powder, and sea salt to the blender. Pulse just until the dry ingredients are fully incorporated, about 10 pulses. Be careful not to overmix, or the bread will be dry! 2 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon sea salt

Bake the Bread:

Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool the Bread:

Allow the bread to cool in the pan for about 10 minutes.
Transfer it to a wire rack to cool completely.

Prepare the Lime Glaze:

In a small bowl, whisk together the confectioners’ sugar and fresh lime juice until smooth.1 cup confectioners’ sugar, 1-2 tablespoons fresh lime juice
Adjust the consistency by adding more sugar or lime juice as needed. (if it is too runny add a teaspoon or two or powdered sugar and mix, if it is too thick, add a teaspoon of lime juice at a time until you get the right consistency.

Glaze the Bread:

Once the bread has cooled, drizzle the lime glaze over the top. Let the glaze set before slicing and serving.

Equipment

1 9×5 Inch Loaf Pan Power Blender.

1 blender

1 Wire Rack A black and white Thero mixing bowl.

1 Small Bowl

Notes

Tips:
– Ensure that all ingredients, especially the eggs and sour cream, are at room temperature for a smoother batter.
– Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.