Lime and mint combine in an easy tea bread

This is an off year for my orange tree, but my lime tree has made up for the citrus gap. The fruit is ripening quickly, so I'm trying to use it up. (Can't give it away, unfortunately, thanks to the Oriental fruit fly quarantine.)

I hit on putting lime and mint together in a quick bread, and found an easy Betty Crocker recipe to adapt.  I used a mint actually called lime mint, but just about any mint would work -- spearmint probably better than peppermint. Sub lemon for the lime if you want, or try 1 teaspoon orange zest in place of half the lime zest.

I baked my tea bread in two disposable aluminum pans, because I planned to take it to a potluck. The two smaller loaves take less time to bake and are easier to cut for serving. But use whatever good bread pan you have available.

This recipe also makes spectacular muffins, baked for about 20-25 minutes.

Lime-mint tea bread

Serves 16

Ingredients:

1-3/4 cups unbleached all-purpose flour

3/4 cup granulated sugar, organic if possible

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 cup buttermilk

1/4 cup neutral vegetable oil 

2 teaspoons grated lime zest, from 1 large or 2 small limes

3 tablespoons fresh lime juice, divided

Handful of fresh mint leaves, finely chopped (about 2 teaspoons)

1 tablespoon plus 1 teaspoon granulated or confectioners' sugar, for brushing

Instructions:

Heat oven to 350 degrees. Grease and lightly flour a 9-by-5-inch bread pan or two small disposable pans. 

In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder and salt.

In another bowl or large measuring cup, combine the egg, buttermilk, oil, lime zest, 1 tablespoon of the juice, and all the mint.

Stir the liquid mixture into the flour mixture until moistened. Some lumps may be visible, but that's OK -- quick bread should not be overmixed.

Bake until the top starts to brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes for a standard loaf pan, 40-45 minutes for the smaller pans.

Meanwhile, combine the remaining 2 tablespoons of juice with the remaining granulated sugar or the confectioner's sugar, whichever you're using. (It will be a thin mixture, not like cake glaze.) When the bread comes out of the oven, brush the mixture over the top. Let cool 10 minutes on a rack, then remove from pan(s) and allow to cool thoroughly before cutting and serving.