Hibiscus Lime Quick Bread

Name: Hibiscus Lime Quick Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 servings
Cuisine: American
Ingredients: ½ cup (12 g) dried hibiscus flowers; ¾ cup (180 ml) water, boiling; 1¾ cups (220 g) all-purpose flour; 1½ teaspoons (7 g) baking powder; ½ teaspoon (3 g) fine sea salt; ½ cup (115 g) unsalted butter, softened, softened to room temperature; 1 cup (200 g) granulated sugar; 2 large eggs, room temperature, at room temperature; 3 tablespoons (45 ml) fresh lime juice; 1 tablespoon (6 g) lime zest, finely grated from unwaxed limes; 1 cup (120 g) powdered sugar, sifted (optional); 2 tablespoons (30 ml) reserved hibiscus steeping liquid, cooled (optional)

From the MyKitchenBank Kitchen

A tender, moist quick bread infused with tart hibiscus and bright lime. Dried hibiscus flowers steep in hot water to create a deep magenta liquid that colors and flavors the crumb, while fresh lime juice adds citrus zing. A simple glaze made with lime and hibiscus tea finishes the loaf with a subtle sheen and enhanced flavor.

Prep: 20 min
Cook: 55 min
Wait: 30 min
Total: 1 hr 45 min
Makes: 1 loaf (12 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) and position rack in the center
Grease a 9×5-inch (23×13 cm) loaf pan and line the bottom with parchment paper
Bring ¾ cup (180 ml) water to a boil for the hibiscus steep

1
Steep the hibiscus
- Pour the ¾ cup (180 ml) boiling water over the ½ cup (12 g) dried hibiscus flowers in a small bowl.
- Let steep for 5 minutes, stirring occasionally.
- The liquid will turn a deep magenta.
- Strain through a fine-mesh sieve, pressing gently on the flowers to extract as much liquid as possible.
- Reserve 2 tablespoons (30 ml) of the cooled hibiscus liquid for the glaze.
- You should have about ½ cup (120 ml) of hibiscus liquid for the batter.
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Ready when: Liquid is deep magenta and flowers are softened
Tip: Don't over-steep; the longer hibiscus sits, the more bitter it becomes. Five minutes is ideal.
2
Combine dry ingredients
- In a medium mixing bowl, whisk together 1¾ cups (220 g) all-purpose flour, 1½ teaspoons (7 g) baking powder, and ½ teaspoon (3 g) fine sea salt.
- Set aside.
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Ready when: Ingredients are evenly distributed
3
Cream butter and sugar
- In a large mixing bowl, beat ½ cup (115 g) softened unsalted butter and 1 cup (200 g) granulated sugar together with a whisk or electric mixer on medium speed for 2–3 minutes, until light, fluffy, and pale yellow.
- Scrape down the bowl frequently.
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Ready when: Mixture is light, fluffy, and noticeably paler than when you started
Tip: Proper creaming incorporates air, making the bread lighter and more tender.
4
Add eggs one at a time
- Add 1 large room-temperature egg to the butter mixture and beat on medium speed for 30 seconds until fully incorporated.
- Add the second egg and beat again for 30 seconds.
- Scrape down the bowl.
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Ready when: Each egg is completely combined and no streaks remain
Tip: Room-temperature eggs emulsify more smoothly; cold eggs can cause the batter to look curdled.
5
Add lime zest and juice
- Stir in 1 tablespoon (6 g) finely grated lime zest and 3 tablespoons (45 ml) fresh lime juice.
- Mix until combined.
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Ready when: Zest and juice are evenly distributed throughout the batter
6
Alternate adding flour and hibiscus liquid
- Add one-third of the dry flour mixture to the wet ingredients and stir gently with a rubber spatula until just combined.
- Pour in one-third of the cooled ½ cup (120 ml) hibiscus liquid and stir until combined.
- Repeat twice more with the remaining flour and hibiscus liquid, alternating and stirring gently between each addition.
- Stop stirring as soon as no dry streaks remain; do not overmix.
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Ready when: Batter is evenly combined with no visible flour streaks
Tip: Gentle mixing creates a tender, fine crumb. Overmixing develops gluten, resulting in a tough loaf.
7
Fill the pan and smooth
- Pour the batter into the greased and parchment-lined 9×5-inch (23×13 cm) loaf pan.
- Gently tap the pan on the counter a few times to remove large air pockets.
- Smooth the top with a spatula.
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Ready when: Batter is level and fills the pan evenly
Tip: Tapping the pan releases trapped air bubbles, creating a more uniform crumb.
8
Bake the loafOven 350°F / 175°C
- Place the loaf pan in the preheated 350°F (175°C) oven on the center rack.
- Bake for 50–55 minutes, until a toothpick or skewer inserted into the center comes out with a few moist crumbs (not wet batter).
- The loaf should be deep golden brown on top and spring back lightly when pressed.
- Internal temperature should reach 200°F (93°C).
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Ready when: Toothpick emerges with a few moist crumbs, top is deep golden brown, and loaf springs back when pressed
Tip: If the top browns too quickly, tent loosely with foil after 35 minutes to prevent burning while the interior finishes baking.
9
Cool in the pan
- Remove the loaf from the oven and let it cool in the pan for 15 minutes.
- This allows the structure to set without becoming dry.
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Ready when: Loaf is still warm but firm enough to turn out
10
Turn out onto cooling rack
- Carefully turn the loaf out onto a wire cooling rack by running a thin knife around the inside edge of the pan first, then inverting.
- Peel away the parchment.
- Let cool completely to room temperature, about 30 minutes, before glazing or slicing.
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Ready when: Loaf is completely cooled and no longer warm to the touch
Tip: Cooling completely before glazing prevents the glaze from running off the warm loaf.
11
Make the glaze (optional)
- Sift 1 cup (120 g) powdered sugar into a small bowl.
- Add 2 tablespoons (30 ml) cooled hibiscus steeping liquid, a few drops at a time, whisking until you reach a thick but pourable consistency.
- Adjust the ratio of hibiscus liquid to sugar if needed.
- The glaze should coat the back of a spoon but still flow slightly when drizzled.
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Ready when: Glaze coats the back of a spoon and flows slowly when drizzled
Tip: Add the hibiscus liquid slowly; you may not need all of it, or you may need a touch more depending on the humidity.
12
Glaze the cooled loaf
- Drizzle the glaze over the cooled loaf in a thin, even zigzag pattern, allowing it to pool naturally on top and drip slightly down the sides.
- Let the glaze set for 10 minutes at room temperature before slicing.
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Ready when: Glaze has set to a firm, non-sticky finish
Tip: If you prefer a less sweet loaf, skip the glaze entirely—the bread is delicious on its own.

Good to know

Tips

Hibiscus flowers are tart and slightly tannin-forward; the sugar, butter, and eggs balance this beautifully. Don't skip any sweetener.
For a more vibrant pink crumb, use slightly more hibiscus liquid (up to ¾ cup / 180 ml total) and reduce the lime juice slightly to maintain the moisture ratio.
This loaf is at its best on the day it's baked or the next day; it stays moist thanks to the hibiscus liquid but may become denser after 3 days.
Serve thin slices slightly warm with good butter, whipped cream, or a cup of hibiscus tea for a cohesive tasting experience.

Storage & reheating

Store the cooled loaf, wrapped tightly in plastic wrap or foil, at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 10–15 minutes. The bread keeps refrigerated for up to 5 days and can be frozen, well-wrapped, for up to 2 months; thaw at room temperature for 3 hours before serving.

Substitutions

dried hibiscus flowers → Hibiscus tea bags (use 3–4 bags, already contain dried hibiscus) steeped as described. Convenient if you don't have dried hibiscus on hand, though loose flowers give a fresher infusion.
fresh lime juice → Lemon juice. Lemon creates a brighter, more traditional citrus flavor; use the same amount (3 tablespoons / 45 ml).
granulated sugar → Light brown sugar (packed). Adds subtle molasses depth to the bread; use the same weight (200 g) for best results.
unsalted butter, softened → Coconut oil, warmed to room temperature. Creates a slightly lighter, more tropical version; use the same amount (½ cup / 115 g).