I’ve had real deal Trinidad Sweet Bread several times
Direct off the plane from Barbados and from a local Bajan woman right here in New Jersey who makes her authentic recipe from her home country.
My recipe for Trinidad Sweet Bread uses slightly different ingredients than the authentic version
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!
Being very careful not to step on any Caribbean toes though, by putting my own twist on things.
But I was reassured by my Bajan friends that this bread can rival the real thing! Go ahead! try it!
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Notes for Success:
Standard loaf pan is the perfect size for this recipe
Using coconut water leftover from a can of coconut milk that has been separated from the fat when making vegan whipped cream!
It’s a great way to use up that extra water!
But if you do not have that just use plant milk instead!
Trinidad Sweet Bread
Ingredients
- All Purpose Flour 3 cups (375g)
- Cold Vegan Butter 8 Tablespoons (113g)
- Ground Cinnamon 1 teaspoon
- Ground Nutmeg ½ teaspoon
- Light Brown Sugar 1 cup (210g)
- Salt 1 teaspoon (5g)
- Baking Powder 3 teaspoons (15g)
- Orange Zest 1 teaspoon
- Lemon Zest 1 teaspoon
- Coconut Water or Plant Milk 1 cup (237ml) *see notes
- Vanilla Extract 1 teaspoon
- Dried Fruit Mix (ex:: raisins, apricots, currants, cranberries) 1½ cup total
- Grated Coconut 1¼ cups
Instructions
- Combine the flour, sugar, baking powder and 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
- Add the zests, vanilla extract and coconut water and mix to a stiff, but sticky dough
- Add the fruits and 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 and no longer raw on the inside
- Cool before turning out of the pan then slice and serve warm with vegan butter
