TRINIDAD SWEETBREAD
A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.
Provided by Bernadette
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
- Blend together the butter, sugar, eggs, evaporated milk and almond extract.
- Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
- Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
Nutrition Facts : Calories 1063.4 calories, Carbohydrate 188.8 g, Cholesterol 108.8 mg, Fat 30 g, Fiber 6.8 g, Protein 15.2 g, SaturatedFat 21.1 g, Sodium 1362.7 mg, Sugar 98.2 g
SWEET COCONUT BREAD
A Bahamas recipe.
Provided by philipp.wagner
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h36m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
- Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
- Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
- Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
- Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.5 g, Cholesterol 0.2 mg, Fat 10.4 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 4.5 g, Sodium 267.2 mg, Sugar 25.9 g
BARBADIAN COCONUT SWEET BREAD
Make and share this Barbadian Coconut Sweet Bread recipe from Food.com.
Provided by pattikay in L.A.
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- grease 2 1-lb loaf pans or 1 2-lb pan.
- place the butter and sugar in a large mixing bowl and sift in all of the flour.
- rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
- add the coconut, mixed spice, vanilla, rum, eggs and milk.
- mix together well with your hands.
- if the mixture is too dry, add more milk.
- knead on a floured board till firm and pliable.
- halve the mixture and place in loaf pans.
- glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.
Nutrition Facts : Calories 2163.5, Fat 97.8, SaturatedFat 63.7, Cholesterol 405.9, Sodium 751.5, Carbohydrate 279.4, Fiber 9.3, Sugar 82.5, Protein 37.4
COCONUT BREAD
Toast this sweet bread and serve it with homemade pineapple jam.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 1 loaf or 8 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.
COCONUT SWEET BREAD - TRINIDAD
Great with a cup of black coffee. This is my friend's grandmother's recipe. Mixed peel is the candied peel of various fruit. Use candied orange peel or candied papaya peel or a combination of the two.
Provided by WizzyTheStick
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix and sift flour, baking powder and salt four times.
- Add sugar and fruit; blend evenly.
- Add coconut, cinamon and grated nutmeg and stir well.
- In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
- Make a well in the flour mixture.
- Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
- DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
- Pile into 2 non-stick or greased loaf tins.
- Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
- OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.
Nutrition Facts : Calories 986, Fat 46.8, SaturatedFat 34.1, Cholesterol 112.1, Sodium 747.9, Carbohydrate 134.3, Fiber 7.8, Sugar 69.6, Protein 12.9
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
BAJAN SWEET BREAD (BARBADOS)
A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com
Provided by Random Rachel
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
- In a mixer cream together the brown sugar, shortening and butter.
- Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
- Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
- Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
- Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.
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