Caribbean Sweet Bread is a classic recipe that is made on practically every Caribbean island, with slight variations from island to island. It’s on every table during holiday season and finds it’s way on the table at other times of the year for tea time.
It’s often served for breakfast with cheese, although in Barbados they also sometimes serve it with hot sauce. I enjoy it with cheese, though personally, I’ll skip the hot sauce.
Would you like to try some other Caribbean sweets?
Caribbean Dessert Recipes
Jamaican Easter Bun
Majarete – Dominican Corn Pudding
Bojo – Gluten Free Cassava Cake
Caribbean Spice Cake
Habichuela con Dulce – Caribbean Sweet Bean Pudding
Coconut Bread Pudding
Pain Patate – Haitian Sweet Potato Pudding
IN THE MAKING – HOW TO MAKE CARIBBEAN SWEET BREAD
The consistency is difficult to describe – it’s not quite a bread and not quite a cake – somewhere halfway in the middle. Sometimes it is eaten with butter like bread, but I prefer it on its own like a slice of cake or with cheese as a balance of sweet and salt.
Caribbean Sweet Bread
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 2 cups dessicated coconut you can also use fresh coconut and reduce milk by 1/4 cup
- 1 cup sugar
- 1/2 cup raisins
- 1 cup candied citron aka tutti frutti
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup evaporated milk
- 1 egg
- 2 teaspoons vanilla extract
- 6 glace cherries for garnish
- 1 tablespoon sugar
- 1 tablespoon water
- Preheat oven to 325 F. Spray two loaf pans with non stick spray.
- In a large bowl, sift flour and baking powder with salt and spices.
- Add butter, coconut, the cup of sugar, raisins and citron. Mix thoroughly.
- In a small bowl, beat egg with milk and vanilla. Add this to the large bowl and mix until thoroughly incorporated.
- Divide the batter between the two loaf pans. Decorate the top with the glace cherries.
- Bake for 45 minutes, until a toothpick inserted comes out clean.
- Mix the tablespoon of sugar with the water. Brush this on the loaves and return to the oven for another 3 minutes.
- Let cool for 10 minutes. Remove from pans. Let cool completely before slicing.
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