Black Lime Bread Recipe

When I first baked this bread, I was drawn in by the aroma—the subtle chocolate notes mingling with fresh lime zest filling my kitchen. You’ll notice how every bite strikes a balance: lightly crisp on the edges, moist and tender on the inside, with that citrus lift making it feel unexpectedly fresh. Whether you’re enjoying it alongside your morning coffee or as a simple afternoon treat, this bread feels like a gentle celebration of simple ingredients done well.

So, let’s dive in together—I’ll walk you through everything you want to know so you can make this Black Lime Bread Recipe your new go-to.

Ingredient Guide

• All-purpose flour (2 cups) – The sturdy backbone for the bread; you can try whole wheat for a nuttier twist but expect a denser crumb.
• Granulated sugar (1 cup) – Balances the cocoa’s boldness and lifts the citrus notes.
• Baking powder (2 tsp) – Gives that gentle rise, ensuring the bread is light and inviting.
• Salt (1/2 tsp) – Enhances every flavor element—you won’t want to skip this.
• Black cocoa powder (1/2 cup) – The star for that deep, dark color and velvety chocolate essence. Not quite bitter, but intensely rich.
• Unsalted butter, melted (1/4 cup) – Adds moistness and a minimal buttery softness without overpowering the lime.
• Large eggs (2, room temp) – Bind everything together while lending structure and tenderness.
• Milk (1/2 cup) – Keeps the crumb moist; you can use almond or oat milk if you prefer.
• Fresh lime juice (1/4 cup) – The magic acid that brightens the dense cocoa richness and gives the bread its characteristic zing.
• Lime zest (of 2 limes) – More than fragrance, the zest amps up the aromatic citrus notes you’ll savor.

Prep Before You Begin

Before we start mixing, set your oven to a steady 350°F (175°C) so it’s fully heated. Greasing your loaf pan ahead prevents sticking and helps give you those nice, even golden edges. A little mise en place goes a long way—measure all your ingredients and keep your eggs at room temperature to ensure they blend smoothly. Trust me, these small steps save stress and guarantee that velvety crumb we all want.

How to Make Black Lime Bread Recipe

1. Preheat and prepare. Start by setting your oven to 350°F (175°C). Grease a loaf pan thoroughly—this helps the bread slip right out with that perfect crust.

2. Combine dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and black cocoa powder. I like to whisk these first to get rid of any lumps and to evenly distribute the baking powder so your bread rises evenly. The black cocoa powder will give the mix a dramatic dark hue that’s just stunning.

3. Mix wet ingredients. In a separate bowl, stir the melted butter, eggs, milk, fresh lime juice, and lime zest until everything becomes smooth and aromatic. The lime zest releases those essential oils that make the bread so fragrant—you’ll want to really give it a good stir here.

4. Fold together gently. Slowly add the dry ingredients into the wet mixture, folding carefully until just combined. It’s important to not overmix here; you want a batter that’s a little lumpy, which keeps the crumb tender and prevents toughness.

5. Bake until just right. Pour the batter into your loaf pan and place it in the oven. Let it bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. You’ll notice the top turning lightly crisp with a gorgeous dark crust—that’s where the flavor deepens.

6. Cool patiently. Resist the urge to slice immediately. Let the bread rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the crumb finish setting, making sure your slices hold together perfectly instead of crumbling apart.

Creative Variations for Black Lime Bread Recipe

• Add chopped crystallized ginger for a spicy-sweet bite that complements the lime beautifully.
• Mix in a handful of toasted walnuts or pecans for extra crunch and warmth.
• Swap lime juice for fresh lemon if you want a slightly different citrus brightness.
• Try a swirl of cream cheese sweetened lightly with honey before baking for a velvety surprise.
• Sprinkle a bit of coarse sugar on top before baking to create a crackly, sparkling crust.
• Use coconut milk instead of regular milk for a tropical twist that pairs well with the lime.

Storage, Freezing & Reheating

• Room temperature: Keep wrapped in plastic or in an airtight container up to 3 days to maintain moisture.
• Refrigeration: Not usually recommended unless your kitchen is very warm; can dry out the bread.
• Freezing: Slice and wrap pieces individually in plastic, then foil; freeze up to 2 months.
• Reheating: Toast slices lightly or warm wrapped in foil at 300°F for 10 minutes to revive the soft, tender crumb.

Black Lime Bread Recipe FAQs

Can I substitute regular cocoa for black cocoa powder? You can, but black cocoa powder has a richer, almost smoky quality with less bitterness—regular cocoa will give a lighter color and flavor.

Why is my bread dense or heavy? Usually from overmixing the batter or using cold eggs. Be gentle folding and bring eggs to room temp before starting.

How do I get more lime flavor without adding too much juice? Use extra lime zest—it holds intense oils that offer strong aroma and flavor without changing the batter’s consistency.

Can I make this bread gluten-free? Yes! Use a 1:1 gluten-free flour blend, but expect a slightly different texture—adding a teaspoon of xanthan gum can help with structure.

Is it okay to use bottled lime juice? Fresh lime juice is best for bright flavor and aroma, but bottled can work in a pinch—just consider adding extra zest to boost freshness.

Black Lime Bread Recipe

Print Recipe

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4.9 from 548 reviews

Dark Black Lime Bread is a rich and flavorful loaf combining the intense deep cocoa flavor of black cocoa powder with the bright, zesty freshness of lime. This moist and tender bread offers a unique twist on traditional quick bread with a striking dark color and a tangy citrus zing, perfect for breakfast, snacking, or dessert.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf, about 8 servings
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup black cocoa powder

Wet Ingredients

• 1/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1/2 cup milk
• 1/4 cup fresh lime juice
• Zest of 2 limes

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure the bread doesn’t stick during baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and black cocoa powder until well blended and uniform.
3. Mix Wet Ingredients: In a separate bowl, combine melted unsalted butter with eggs, milk, fresh lime juice, and lime zest. Whisk until the mixture is smooth and homogenous.
4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which could lead to a dense bread.
5. Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
6. Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely before slicing. This helps the texture set and prevents the bread from becoming soggy.

Notes

• Use room temperature eggs for better batter consistency and rise.
• Black cocoa powder provides an intense dark color and deep chocolate taste; if unavailable, you can substitute with natural cocoa powder but expect a lighter bread color.
• To enhance lime flavor, consider adding a lime glaze after baking with powdered sugar and lime juice.
• Ensure not to overmix the batter to keep the bread light and tender.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.