| Total sodium per serving: 14mg |
Total calories per serving: 160 |
Servings: 2 loaves of 16 slices |
Prep: 15 min. Bake: 50-55 min. + cooling
Ingredients:
- 2/3 cup unsalted butter, softened
- 2 cups sugar (could replace some with Splenda)
- 4 large eggs
- 2 tbsp grated lime zest
- 2 tbsp Key lime juice
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp Featherweight no sodium baking powder
- 1 cup 1% milk
- 1 cup chopped walnuts
Directions:
1. Preheat oven to 350°F.
2. Cream butter and sugar in a large bowl with a hand mixer until they are light and fluffy.
3. Add eggs to the creamed butter and beat again. When well combined beat in lime zest, juice and vanilla.
4. In another large bowl mix the flour and baking powder together.
5. Gradually and the flour mix alternately with the milk. Continue to beat well after each addition.
6. Once all the milk and flour mix have been added, stir in the chopped walnuts.
7. Grease two 9×5 loaf pans and pour equal amounts of batter into each pan.
8. Place the pans in the pre-heated oven and bake for 50-55 minutes or until a test pick comes out clean.
9. Remove from the oven and place the pans on a wire rack.
10. Cool for about 10 minutes before removing the loaves from the pans.
Makes 2 loaves of 16 slices each, each slice has 160 calories, 14mg sodium, 22.5g carbohydrates
The original recipe has a glaze that goes over the top of the loaf. This bread is sweet enough without it.
Original recipe found at tasteofhome.com, rewritten and modified for low sodium.
