Description
This Spiced Coconut Sweet Bread is a warm, comforting Caribbean classic packed with shredded coconut, aromatic spices, and a touch of sweetness. It has a soft, buttery texture with just the right balance of spice and richness, making it perfect for breakfast, an afternoon snack, or even a festive treat. Enjoy it warm with butter, toasted with jam, or paired with a hot cup of tea!
Ingredients
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3 cups all-purpose flour
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1 cup brown sugar
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1 tsp baking powder
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1 tsp cinnamon
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1 tsp nutmeg
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1/2 tsp allspice
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1/2 tsp salt
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1/2 cup softened butter
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1 cup fresh shredded coconut
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1/4 cup dried cranberries
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1 tsp vanilla extract
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1 cup whole milk
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1 egg
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
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In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
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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.
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In a separate bowl, whisk together the milk, egg, and vanilla extract.
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Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature!
Notes
For extra flavor, toast the coconut lightly before adding it to the batter.
If using sweetened shredded coconut, reduce the brown sugar slightly.
Add a handful of chopped nuts (pecans or walnuts) for an extra crunch.
This bread stores well for up to 3 days at room temperature or can be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Baked Goods, Breakfast, Snack
- Method: Baking
- Cuisine: Caribbean