Trinidad sweet bread is a dense, rustic bread made with fresh coconut, raisins, mixed fruit and spices. It is made in Trinidad especially during the holidays including Christmas and Easter but great for an all year long snack or breakfast. My sweet bread recipe results in a bread that's addictive and crunchy on the outside and soft on the inside. A perfect balance of texture and flavors!

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Ria's Sweet Bread Recipe
4 cups all-purpose flour, sifted
2 cups brown sugar, plus 2 tbs
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ tsp freshly grated nutmeg
1 tbs grated ginger, optional
¼ tsp Himalayan salt
3 cups finely grated coconut (14 oz)
½ cup seedless dark raisins
½ cup candied mix fruit, optional (mis peel)
½ cup (1 stick) organic sweet cream butter, melted¬
3/4 cup evaporated milk, or more as needed
1 tbs pure vanilla extract
2 eggs, beaten, optional

Bowl, measuring cup, measuring spoon, 2 (9x5) baking pans,

Preheat oven to 325 degrees Fahrenheit.
1. Grease two bread pans (9x5) or one large and one small and set aside.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt.
3. Stir in coconut, raisins and mixed fruit (if using).
4. In a measuring cup, add evaporated milk, eggs if using, melted butter and whisk to combine. Add to dry ingredients and mix just until combined. The dough should be slightly sticky, if not add more evaporated milk. If you are not using the eggs, you will definitely need to use more evaporated milk.
5. Divide dough, form into a loaf with your hands and place in prepared pans. Place in the oven and bake until fully cooked, the outside is dark golden brown and a toothpick or skewer comes out clean, about 60 – 90 mins.



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RAINBOW MEASURING CUPS AND SPOONS:
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WITH LOVE AND BEST DISHES,
RIA B.

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