Trinidad Sweet Bread

If you've been following my blog for a while now, you might know that I've been slowly documenting my mom's Trinidadian recipes over the years.

Today I'm sharing one of her favourite recipes to make: Trinidad sweet bread.

I've grown up eating this coconut sweet bread recipe every Christmas, toasted and smeared with a bit of butter.

🥥 Ingredients & Substitutions

Some of the ingredients in this sweet bread recipe are straight-forward (i.e. all-purpose flour, baking powder etc.) but I do want to highlight a few that are integral to the dish.

(Note that the bowl of "mixed fruit" contains the candied cherries, mixed peel, raisins and currants.)

• Shredded Coconut makes up a large portion of the dough in this recipe. Classic recipes call for freshly grated coconut, but using frozen shredded coconut saves time. You can find this at most supermarkets in the international section of the freezer aisles. This recipe may not work with desiccated coconut.
• Candied Cherries add sweetness and a pop of colour to the bread. You want the sugary candied (glazed) cherries sold in those little plastic tubs, not Maraschino cherries sold in liquid that you buy in jars.
• Candied Mixed Peel are citrus peels that have been candied with sugar. These also adds colour and a slight bitterness to the bread. If you don't like citrus peel, you can leave substitute more cherries, raisins or currants.
• Currants are my mom's personal touch in this recipe. You can just use raisins if you want to, or omit both and just used candied fruit.
• Evaporated Milk is a shelf-stable milk that can be found in cans, usually in the baking aisle of your grocery store. Do not substitute regular milk. Coconut milk may work as a substitute, but I have not tested it.
• Almond Extract is not the same as almond essence (an artificial flavouring), but you should be able to substitute one for the other at a 1:1 ratio. You could also use vanilla extract or coconut extract, or a combination of extracts.
• Fresh Ginger adds a brighter flavour than powdered ginger but if you don’t have any, substitute a little less than ¼ teaspoon of powdered to the mix.
• Light Brown Sugar adds a slight caramel flavour to the sweet bread that you can't get from white sugar. Yet it's not as intensely flavoured as dark brown sugar. You can use any sugar you have on hand though.
• Allspice is a unique spice that tastes like a combination of clove, cinnamon and nutmeg. We love using allspice to replicate these flavours with less ingredients to measure. You can just use cinnamon and nutmeg, or use the mixture below.
  
  Allspice Substitute: Combine ½ teaspoon of cinnamon, ¼ teaspoon of ground cloves and ¼ teaspoon of ground nutmeg. This will give you 1 teaspoon of spice blend, and you can measure the ¾ teaspoon for this recipe from there. Put the rest into an airtight container and save it for later.

🥣 Equipment

You will need two 9.25 x 5.25 loaf pans, a large mixing bowl, a medium mixing bowl, a flour sifter and a wooden spoon to make this sweet bread recipe.

If you do not have a flour sifter, you can use a whisk to mix your dry ingredients and then use the wooden spoon once you combine the dry with the wet ingredients.

🧑🏽‍🍳 How to Make Sweet Bread

Making sweet bread is actually pretty easy. Unlike other bread recipes, this quick bread doesn't have any yeast and doesn't requiring any proofing or kneading.

Mix The Dry Ingredients

The first step is to sift the flour, baking powder, ground allspice and salt. My mom sifts her mixture 4 times to make sure it's well aerated.

While sifting the flour might seem like an unnecessary step, it actually adds air to the flour which can help create a lighter crumb in your finished sweet bread. If you don't have a flour sifter, use a whisk to combine the dry ingredients.

Once that's done, you can add the coconut, sugar and fruit.

Mix The Wet Ingredients

In a separate bowl you're going to combine the melted butter, evaporated milk, almond extract, beaten eggs and grated ginger.

I know that you're supposed to use unsalted butter in baking, but we always use salted butter in this recipe. If you use unsalted butter, you will need to adjust the amount of salt in the recipe.

Bake & Glaze the Loaves

The final (crucial!) step to this sweet bread recipe is the sugar glaze that gets brushed on top.

Once the bread is cooked, and has a nice golden brown colour, you need to brush on the sugar glaze while the loaves are still warm.

Then you pop them back into the oven for about 5 minutes to create a crust on the bread.

You could leave this step out if you don't want to add any more sugar to this already-sweet bread, but it does add a satisfying crunch which I love.

🍞 How to Store the Loaves

First, make sure to allow your loaves to fully cool on a wire rack before cutting it into slices. Sweet bread can be served warm or at room temperature.

Any leftover bread should be store in an airtight container, or wrapped tightly in plastic wrap to prevent it from drying out.

Since this recipe uses fresh coconut, it can go rancid quickly. If you can't eat both loaves within 3 days, slice the remaining loaf, wrap the slices in plastic wrap and place in a freezer bag for later.

When you're ready to have a slice, simply take one out, remove the plastic wrap, and defrost before eating.