Trinidad Sweet Bread
- All Purpose Flour 3 cups (375g)
- Cold Vegan Butter 8 Tablespoons (113g)
- Ground Cinnamon 1 teaspoon
- Ground Nutmeg 1 teaspoon
- Light Brown Sugar 1 cup (210g)
- Salt 1 teaspoon (5g)
- Baking Powder 3 teaspoons (15g)
- Orange Zest 1 teaspoon
- Lemon Zest 1 teaspoon
- Coconut Water 1 cup (237ml)
- Vanilla Extract 1 teaspoon
- Dried Fruit Mix (for example: raisins, apricots, currants, cranberries) 1½ cup total
- Grated Coconut 2 cups
- Combine the flour, sugar, baking powder and spices together in a large mixing bowl
- Cut in the cold vegan butter with a pastry blender or a fork until it resembles course meal
- Add the zests, vanilla extract and coconut water and mix to a stiff, but sticky dough
- Add the fruits and the coconut and then knead it all by hand until it comes together
- Place the dough in a greased loaf pan and bake in a preheated 350°F oven for 45 minutes or until it is golden browned and no longer raw on the inside
- Cool before turning out of the pan then slice and serve warm with vegan butter
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/trinidad-sweet-bread/
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