In the ongoing love affair that I'm currently having with lime, it was only a matter of time before I made this. First spotted over at Baking Bites a few months ago, the fates would have it that I was lacking in an ingredient, which led to me find this recipe again.
Before I get into that, I must say this: we finally got to the closest Whole Foods today. It's over in Providence, right near the downtown area, which is about a 35 minute drive. This is a far cry from my one-quarter-of-a-mile walk down the street. I am not pleased by this, and I've already written to Whole Foods, suggesting a great place that they could move in. Plus, my city's known for it's fishing. There'd be fresh, local seafood every day. And we're near UMass Dartmouth; they even say on the WF website that they try to build near colleges. I really think they should listen to me. ;)
Back to the bread. It's dense, but the lime flavor gives it more of a lightness. The tartness of the raspberries go quite well with the puckering lime flavor. In other words, I would absolutely make this again. :)
2 cups flour
1 cup sugar
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
3/4 cup lime juice
1 Tbsp. lime zest
2 Tbsp. butter, melted
1 egg, well-beaten
1 cup raspberries
Preheat oven to 350F. Grease a 9x5-inch loaf pan.
In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the lime juice, zest, butter, and egg. Pour into flour mixture, stirring just until blended. Gently fold in the raspberries. Scrape into prepared pan.
Bake at 250F for 45-50 minutes, or until a toothpick inserted near center comes out clean. Let cool in pan on wire rack for 10 minutes, before running a knife along the edges and turning the bread out onto the wire rack to cool completely.