Trinidad Sweet Bread is a beloved traditional dessert in Trinidad and Tobago, and it is also popular throughout the Caribbean. This bread is typically served during the holiday season, but can also be enjoyed year-round. It is a moist, sweet loaf that is perfect for breakfast or as a dessert after a meal.
While there are many variations of the Trinidad Sweet Bread recipe, this particular recipe is eggless and lower in calorie content. It is a simple and easy recipe to follow, making it perfect for both novice and experienced bakers. With its perfect blend of spices, including cinnamon and nutmeg, this sweet bread is a flavorful addition to any meal. Whether you’re looking for a new dessert to try or just want to enjoy a taste of the Caribbean, this Trinidad Sweet Bread recipe is sure to satisfy your sweet tooth.
Prep Time12minutes mins
Cook Time15minutes mins
Total Time27minutes mins
Course: Breads
Cuisine: Caribbean, creole
Servings: 1 9″ loaf
Ingredients
- 1 cup fresh grated coconut
- 1 cup brown sugar
- ¼ cup milk
- 1 tsp vanilla essence
- 3 cup flour
- 3 tsp baking powder
- 1 tsp spice
- 1 tsp nutmeg
- ¼ cup butter
- 1 cup raisins
- ½ cup cherries
- ½ cup currants
- 1 pinch salt optional
Instructions
- In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
- In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
- Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
- Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.
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Recipe © Simply Trini Cooking. All rights reserved
Coconut Sweet Bread
Ingredients
- 3 cups all-purpose flour
- 1 small coconut
- 1 cup sugar
- 1/2 cup butter unsalted
- 1/2 cup of each: raisins cherries, and mixed fruit
- 1 egg
- 3 tsp. baking powder
- 2 tsp. Angostura bitters
- 1 tsp. mixed essence
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 cup of coconut milk
- Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water.
Instructions
- Finely grate the coconut in a blender with 1 cup of water. Strain the coconut from the water. Set the water aside.
- In a separate bowl, mix together the grated coconut, sugar and egg. Cut in the butter. Mix well. Add the Angostura bitters and mixed essence.
- Sift together the flour and baking powder. Mix in the nutmeg and cinnamon. Blend together the coconut mixture, coconut water, and flour mixture. Blend to make a soft dough.
- Add the mixed fruit, raisins, and cherries to the dough. Mix well. Pour in greased dish and bake for 350 degrees F. for about 52 minutes or until a knife inserted in the center comes out clean.
- If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.
