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–+ servings

Trinidad Sweet Bread

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A delightful Caribbean treat combining sweet coconut, raisins, and spices for a rich, satisfying bread that's perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: Caribbean
Calories: 250
Ingredients Method Nutrition Notes

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
  • 1 tablespoon ginger grated, optional
Wet Ingredients
  • 3 cups finely grated coconut
  • 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 pieces eggs beaten

Method
 

Preparation
  1. Preheat the oven to 325°F (162°C). Grease two 9x5 inch bread pans or one large and one small bread pan.
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Stir in the coconut, raisins, and mixed fruit (if using).
  4. In a measuring cup, add the milk, eggs, and melted butter. Whisk to combine.
  5. Pour this mixture into the dry ingredients and mix just until combined; the dough should be slightly sticky.
  6. Divide the dough, form it into a loaf with your hands, and place it in the prepared pans.
Baking
  1. Bake until fully cooked and a toothpick or skewer comes out clean, about 1 hour.
  2. At the end of baking, mix 1 tablespoon of sugar with water and brush it over the bread. Return to the oven for an additional 5 minutes.
Serving
  1. Enjoy your Trinidad Sweet Bread warm. Slice it and enjoy it plain or spread a little butter on top. It pairs well with tea or coffee.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 1gSugar: 15g

Notes

For best results, measure ingredients accurately. For a stronger flavor, add more spices, and use fresh, shredded coconut if possible. Don’t overmix the dough.
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