Eggless Trinidad Sweet Bread Recipe
This Trinidad sweet bread recipe is delicious and festive with strong coconut flavors. It’s the vegetarian version of the classic recipe so everyone can have a wonderful tasty slice.
Servings: 16 slices
Calories: 416kcal
Ingredients
- 1 brown coconut (yields 2 cups of grated coconut meat)
- 3½ cups flour
- 3 tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp nutmeg powder
- 1½ cups raisins
- ¾ cup mixed peel (preferably colored)
- ½ cup maraschino cherries (chopped)
- 1 cup butter (soften)
- 1½ cups condensed milk
- 2 tsp vanilla essence
- 2 tbsp brown sugar
Instructions
- Preheat oven at 350°F.
- Remove coconut meat, peel brown ‘skin.’
- Grate coconut meat (1 coconut should yield 2 cups of grated coconut).
- Mix together flour, baking powder, cinnamon powder and nutmeg powder.
- Incorporate grated coconut meat to flour mixture.
- Wash raisins and add to flour.
- Add mixed peel and chopped cherries.
- Work butter into the flour-coconut blend.
- Add condensed milk and essence to the mixture (which should be somewhat sticky).
- Place in two buttered loaf pans.
- Sprinkle brown sugar over the sweet bread.
- Bake for 40 – 45 minutes.
Notes
- For a more cake-like sweet bread, add another half cup of flour. Also, reduce the raisins, cherries and mixed peel quantities.
- To reduce the sweetness, use less condensed milk and eliminate the sugar topping.
