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Cherry Lime Bread

Cherry Lime Bread

If you’ve ever had a glass of cherry limemade, you know what a good combination cherry and lime can be. I used that combination as inspiration for this Cherry Lime Bread. This quickbread is sweet, and zesty, with flavors that you don’t see too often together. It is moist and tender, with a texture that hints at that of a pound cake.

There are two keys to getting a good result from this bread. The first is to use fresh lime juice. Fresh limes are going to give you the most vibrant flavor. I find that a lot of their tartness is lost when you use bottled juice, so make sure to pick up some fresh fruit to juice to make this loaf. The second is to use a good cherry preserve for the filling. I used Orchard’s finest Michigan Red Tart Cherry Preserves, an all natural cherry preserve made by Smuckers. It’s not too sweet and has a lot of big chunks of cherries it in, adding both a nice cherry flavor and a good texture to the bread. This jam is so tasty that I was tempted just to eat the whole jar on toast (and I did eat a lot of it that way, don’t get me wrong), but I’m glad I ended up putting some of it in this loaf because it went so well with the bright, zesty lime.

This loaf is equally good for breakfast and for dessert. It will keep well for a couple of days, so you can bake it on the weekend and enjoy it during the week – at least, you can enjoy it for the few days that it will last in the kitchen – or bake it a day ahead and serve it during brunch on a Sunday morning.

Cherry Lime Bread
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
3/4 cup fresh lime juice
2 tsp lime zest
1 tsp vanilla extract
3/4 cup cherry preserves/jam (not cherry pie filling)

Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar
In a large bowl, whisk together sugar, melted butter and egg until smooth. Add in lime juice, lime zest, vanilla and whisk until smooth. Add in flour mixture and stir until no streaks of flour remain.
Pour half of the batter into the prepared loaf pan. Carefully spread cherry preserves in a layer over the batter. Pour remaining batter into an even layer on top of the preserves.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

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  • Kerstin
    January 20, 2010

    What a great idea – I always enjoy cherry limeades in the summer and now can enjoy the flavor combo year round!

  • Doc Kane
    January 20, 2010


    That’s a tasty lookin’ cake. . .have you ever experimented baking it with different types of limes? I would imagine the tartness factor of a variety of limes might make a difference in the sugar content and taste marvelously different. . .curious!


  • Debbie M
    January 20, 2010

    Why not cherry pie filling? Wouldn’t that be even yummier? (Obviously I haven’t tasted these fabulous cherry preserves.)

  • Cheryl
    January 20, 2010

    I have to make this this weekend! I may try raspberry, we’ll see! Thank you for a fabulous post!

  • Esther Lim
    January 20, 2010

    I cannot help while writing this comment to be starving because of this sumptuous picture….i think i will go with raspberry also….

  • Henne
    January 21, 2010

    oh yeah cherry, apple or caramell filling! how tasty!
    Or vanilla cream yammi!
    Sounds delicious.

  • Sweets at Vicky's
    January 21, 2010

    Sounds refreshing!!! I’d love it with a nice scoop of vanilla gelato! hahh, just coz it’s an excuse to have icecream. πŸ™‚

  • Maja Seitensprung
    January 21, 2010

    i´m gonna try the recipe tomorrow. Can´t wait for my result πŸ™‚

  • Ambar
    January 21, 2010

    Good recipe! Delicious.

  • Lilly Higgins
    January 21, 2010

    This looks amazing! I will definitely try and make it this weekend! I’ve just started a crafts and baking blog, theres not much of a scene here in Ireland! Thanks for being a great inspiration! x lilly

  • Nicole
    January 21, 2010

    Debbie – I wouldn’t recommend cherry pie filling simply because most are too syrupy and I think that they’d make the bread rather gooey. That said, if you have one that you like (perhaps one that is more fruit than syrup), you could certainly try it.

  • waly
    January 21, 2010

    woow yammy

  • Wendy (The Local Cook)
    January 21, 2010

    Oh my, that sounds wonderful! Especially in the dead of winter when you want something that reminds you of summer, ya know?

  • Marquez v. H
    January 22, 2010

    I made the Cherry Lime Bread yesterday for my work today. Really tasty, even if I couldnt eat a lot myself since almost every colleague wanted a piece of it πŸ˜€

    Actually last week a made “Chicken and Dumpings” which you can find in the archive. Definately a recommandation!

  • Jeanette L.
    January 22, 2010

    You make me hungry now. I will definitely try this on weekend. Thank you for such a wonderful post.

  • jdmk20
    April 12, 2010

    Awesome is all I can say, bread looks soft, and delicious.

  • Fabienne Fremdgehen
    May 7, 2010

    My parents visited me yesterday and i have baked this chery lime bread. They have eaten everything πŸ˜‰

    They asked me for teh recipe… it taste very goof

  • Cecily T
    May 10, 2010

    Just started making this for the first time…you have the sugar listed twice, once added in the dry ingredients and once to be creamed in with the melted butter.

  • Becky
    July 3, 2010

    My husband loves cherries and he loves limes. I can’t wait to make this for him. We put lime juice and zest in many things besides drinks; on fish, chicken, pork, salads, and Mexican food of course

  • Caitlin
    August 6, 2012

    Mine didnt turn out as pretty, but it was DELICIOUS! I just used the whole jar of preserves, because there wasnt much left after i measured out 3/4th a cup.

  • Seitensprung
    April 3, 2013

    I just love cherry lime bread! πŸ™‚ My mom use to cook this. Not exactly like this but close. If I remember my mom used lime sirop (juice) to …Give It a try with lime juice but just a little bit.

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