Trinidad Sweet Bread
A delightful Caribbean sweet bread made with coconut and spices, perfect for festive occasions.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 cups brown sugar plus 3 tablespoons
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 cups finely grated coconut Make sure it's finely grated for best texture.
- 1/2 cup seedless raisins
- 1/2 cup mixed fruit optional
- 1/2 cup butter melted
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 eggs beaten
- 1 tablespoon ginger grated, optional
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease two 9x5 inch bread pans or one large and one small bread pan.
- In a large bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
- Stir in the grated coconut, raisins, and mixed fruit (if using).
- In a measuring cup, mix together the evaporated milk, beaten eggs, and melted butter, then whisk to combine.
- Pour the wet mixture into the dry ingredients and mix until just combined. The dough should be slightly sticky.
- Divide the dough and shape it into loaves with your hands. Place each loaf in the prepared pans.
Baking
- Bake for about 1 hour, or until a toothpick or skewer comes out clean.
- For a sweet glaze, mix 1 tablespoon of sugar with a little water and brush over the bread when it is done, then return to the oven for another 5 minutes.
Notes
Trinidad Sweet Bread can be enjoyed warm or at room temperature. It’s perfect on its own or served with butter. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 15g
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