Trinidad Sweetbread

A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.

Step: 2

Blend together the butter, sugar, eggs, evaporated milk and almond extract.

Step: 3

Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.

Step: 4

Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.

Step: 5

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Per Serving: 1063 calories; protein 15.2g; carbohydrates 188.8g; fat 30g; cholesterol 108.8mg; sodium 1362.7mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.