Trinidad Sweetbread Recipes

COCONUT SWEET BREAD - TRINIDAD

Coconut Sweet Bread - Trinidad image

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

Ingredients

4 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups granulated sugar
1 cup chopped dried mixed fruit
1 cup raisins or 1 cup sultana
3 cups coconut, grated (not dried or sweetened)
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, grated
2 eggs, well-beaten
1/2 cup evaporated milk
2 teaspoons almond essence
1/2 lb butter (melted) or 1/2 lb margarine (melted)

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

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