Spiced Coconut Sweet Bread – A Warm and Festive Caribbean Treat

There’s something magical about the aroma of warm spices, toasted coconut, and brown sugar wafting through the kitchen. This Spiced Coconut Sweet Bread is a Caribbean classic, perfect for cozy mornings, festive gatherings, or simply when you crave a comforting homemade treat. With a soft, buttery texture and just the right amount of sweetness, this bread is a must-try for coconut lovers!

Why You’ll Love This Spiced Coconut Sweet Bread

• Rich and aromatic – The combination of cinnamon, nutmeg, and allspice makes this bread taste like the holidays in every bite
• Perfectly moist – The shredded coconut and butter create a tender crumb that stays delicious for days
• Simple ingredients – No fancy ingredients needed—just pantry staples that come together beautifully
• Versatile – Enjoy it warm with butter, as a tea-time snack, or even toasted with jam

What Does Spiced Coconut Sweet Bread Taste Like?

Imagine biting into a slightly dense yet tender loaf, filled with the nutty sweetness of coconut, bursts of tart cranberries, and warm holiday spices. It’s lightly sweet with a hint of vanilla, making it a delightful balance between a dessert and a comforting snack

Ingredients You’ll Need

Dry Ingredients

• 3 cups all-purpose flour – The base for a sturdy yet tender bread
• 1 cup brown sugar – Adds sweetness and a deep, caramel-like flavor
• 1 tsp baking powder – Helps the bread rise
• 1 tsp cinnamon – Warm and cozy spice
• 1 tsp nutmeg – Adds depth and a slightly nutty aroma
• 1/2 tsp allspice – A touch of complexity with clove-like warmth
• 1/2 tsp salt – Enhances all the flavors

Wet Ingredients

• 1/2 cup softened butter – Adds richness and moisture
• 1 cup fresh shredded coconut – For texture and tropical flavor
• 1/4 cup dried cranberries – Optional, but they add a tart contrast
• 1 tsp vanilla extract – Enhances sweetness
• 1 cup whole milk – Creates a smooth batter and soft crumb
• 1 egg – Helps bind everything together

Tools You’ll Need

• Mixing bowls
• Whisk
• Hand or stand mixer (optional)
• Loaf pan (9×5-inch)
• Parchment paper (for easy removal)
• Cooling rack

How to Make Spiced Coconut Sweet Bread

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt. This ensures even distribution of the spices

3. Incorporate the Butter and Coconut

Using a fork or your hands, work the softened butter into the dry mixture until it resembles coarse crumbs. Stir in the shredded coconut and cranberries

4. Combine the Wet Ingredients

In a separate bowl, whisk together the milk, egg, and vanilla extract

5. Mix the Batter

Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix—the batter should be thick but smooth

6. Bake to Perfection

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean

7. Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature

What to Serve with Spiced Coconut Sweet Bread

• Warm with butter – A classic, simple way to enjoy it
• Toasted with jam or honey – Adds a lovely contrast of textures
• Paired with coffee or tea – Perfect for breakfast or an afternoon snack
• With cream cheese or mascarpone – A creamy complement to the spiced flavors

Tips for the Best Spiced Coconut Sweet Bread

• Use fresh shredded coconut – It has more moisture and flavor than store-bought dried coconut
• Don’t overmix the batter – Overmixing can make the bread dense. Stir until just combined
• Check for doneness – Ovens vary, so start checking around 50 minutes. The toothpick test is your best guide
• Let it cool before slicing – This helps keep the texture soft and prevents crumbling

How to Store Spiced Coconut Sweet Bread

• At room temperature: Keep in an airtight container for up to 3 days
• In the refrigerator: Store for up to a week—just warm slices before serving
• In the freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or pop in the toaster

Frequently Asked Questions

1. Can I use sweetened shredded coconut instead of fresh?

Yes! If using sweetened coconut, reduce the sugar slightly to balance the sweetness

2. Can I make this dairy-free?

Absolutely! Swap whole milk for coconut milk and butter for coconut oil or dairy-free margarine

3. Can I add nuts or other dried fruits?

Of course! Chopped pecans, walnuts, or raisins would be fantastic additions

4. Can I make muffins instead of a loaf?

Yes! Divide the batter into a greased muffin tin and bake at 350°F (175°C) for 20–25 minutes

Why You Should Bake This Bread Today

This Spiced Coconut Sweet Bread is more than just a recipe—it’s a warm hug in loaf form. Whether you’re savoring it with a cup of tea, sharing it with friends, or enjoying a slice for breakfast, this Caribbean-inspired delight is bound to become a new favorite in your home

Give it a try and let me know how it turns out! Share your photos on Pinterest and tag me—I love seeing your delicious creations

Craving more cozy bakes? Try these next:

• Rum Raisin Cake – A moist and boozy treat
• Soft and Buttery Milky Coconut Biscuits – Perfectly light and coconutty
• Carrot Raisin Oatmeal Yogurt Cake – A healthy yet indulgent treat

Happy baking! 🥥🍞✨

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