I’ve had authentic Trinidad Sweet Bread several times
Direct off the plane from Barbados and from a local Bajan woman when I was living in New Jersey
My recipe for Trinidad Sweet Bread uses slightly different ingredients than the authentic version
Being very careful not to step on any Caribbean toes by putting my own twist on things.
I was reassured by my Bajan friends that this bread can rival the real thing! Go ahead! try it!
The traditional loaf uses candied fruit mix like green and red cherries and some raisins or currants.
But since I really don’t like candied fruits I decided to use cranberries, raisins and even some minced crystallized ginger!
Notes for Success:
Standard loaf pan (9x5x4) is the perfect size for this recipe
Trinidad Sweet Bread
The traditional loaf uses candied fruit mix like green and red cherries and some raisins or currants. But since I really don’t like candied fruits I decided to use cranberries, raisins and even some minced crystallized ginger!
Ingredients
- 3 cups All Purpose Flour 375g
- 8 Tbs Cold Vegan Butter 113g
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 1 cup Light Brown Sugar 210g
- 1 teaspoon Salt 5g
- 3 teaspoons Baking Powder 15g
- 1 teaspoon Orange Zest
- 1 teaspoon Lemon Zest
- 1 cup Coconut Water or Plant Milk 237ml
- 1 teaspoon Vanilla Extract
- 1½ cup Candied or Dried Fruit Mix ex:: raisins, apricots, currants, cranberries
- 1¼ cups Coconut
Instructions
- Combine the flour, sugar, baking powder &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 (I use a box grater for fast easy work)
- Add the zests, vanilla extract & coconut water & mix to a stiff, but sticky dough
- Add the fruits & 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 & no longer raw on the inside
- Cool before turning out of the pan then slice and serve warm with vegan butter
Notes
The recipe calls for canned coconut which *I believe (but don't quote me on this) is an authentic ingredient used in Trini Sweet Bread. But I have used sweetened flake coconut as well with great results, maybe just add a tablespoon or two more plant milk
Since the canned coconut is going to be very soft compared to dry flakes Standard loaf pan (9x5x4) is the perfect size for this recipe Storage Like any bread it will go stale before it goes "bad" so I like to store mine wrapped well at room temperature for up to 2 days (it doesn't usually last longer than that!) Or in the refrigerator for up to 1 week. Freeze for up to 1 month
Since the canned coconut is going to be very soft compared to dry flakes Standard loaf pan (9x5x4) is the perfect size for this recipe Storage Like any bread it will go stale before it goes "bad" so I like to store mine wrapped well at room temperature for up to 2 days (it doesn't usually last longer than that!) Or in the refrigerator for up to 1 week. Freeze for up to 1 month
Tried this recipe?Let us know how it was!
First, thank you for appreciating that a certain reverence and respect must be shown for Caribbean food culture and traditions by not automatically claiming your version is completely authentic or the exact same as what one would get either in Trinidad or from my sweet Bim/Barbados. In Barbados the term sweet bread is used interchangeably with coconut bread and some Bajans, like myself, who are not fans of the raisins etc just leave them out completely and we also place a line of coconut (mixed with a hint of sugar, spices) in the centre of the bread so with every slice you get the extra yummy coconutty goodness in the middle as extra bonus.
This looks delicious and I’m eager to try this.
I just discovered your site and love it.
THANK YOU!
As a Trinidadian, thank you for referencing Trinidad’s sweet bread! It made me nostalgic, as I remembered my grandmother and mom, both now deceased, making loaves for us and other family members. The entire house would smell amazing and we always enjoyed it with a nice hot cup of tea! (We were under British rule at one time, so it’s always tea with cream and sugar!) It was our beautiful family tradition. I appreciate you sharing that you’ve changed it up a bit, and substituted some ingredients, to suit your taste, which also sounds delicious! I can’t wait to make some sweet bread! Thank you for taking me on a trip down memory lane!
Awe you’re welcome! I am sure my version can’t hold a candle to your family’s recipe but this was as close as I could get to the ones I would remember eating as soon as my friends got off the plane & back to NJ! I hope you love it too!