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!}

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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

Tried this recipe?Let us know how it was!