Trinidad Sweet Bread Recipe

Trini Sweetbread
This is a classic Trini treat made with grated coconut, spices and dried fruit. It’s made in a similar way to quick breads and has a semi-dense texture but still soft on the inside and crusty on the outside. Often enjoyed for breakfast or as a snack, I love mine slathered with butter and a slice of cheese. Hope you give this one a try!
Makes 1 small loaf (baked in an 8 by 4-inch loaf pan)
Ingredients
1 ½ cups flour
1 ½ tsp baking powder
1/8 tsp salt (a pinch)
1/8 tsp cardamom (a pinch)
½ tsp cinnamon
¼ tsp nutmeg
¼ cup soft butter
1/3 cup mixed peel (dried candied fruit)
¼ chopped candied cherries
¼ cup raisins and ¼ cup currants
½ cup sugar
1 ¼ cups grated coconut
½ cup coconut milk (I used just under ½ cup)
1 egg
1 tsp vanilla
½ tsp Angostura Bitters (optional)
Sprinkle top with additional sugar, raisins, mixed peel (optional)
Directions
1. Preheat oven to 350 degrees Fahrenheit and grease an 8 by 4-inch loaf pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2. Combine the flour, salt, baking powder, cinnamon, nutmeg and cardamom in a bowl.
3. Add butter to the dry ingredients and use your fingers to work the butter into the flour.
4. Add the mixed peel, cherries, raisins, currents, coconut and sugar and stir to combine.
5. Add the egg, coconut milk, bitters and vanilla and mix until all the ingredients are just incorporated.
6. Pour the batter into the prepared pan and if desired sprinkle top with additional sugar, mixed peel and raisins.
7. Bake for 40-50 minutes until a cake tester inserted into the centre comes out clean.
Let cool in the pan for about 10 minutes before removing. Enjoy warm.

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[@kandiskitchen]

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[@StaywithMemoona]

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[@kandiskitchen]

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[@kandiskitchen]

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[@StaywithMemoona]

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[@kandiskitchen]

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