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Bajan Sweet Bread

Barbadian · Snack · Easy

Bajan Sweet Bread

Total
1 hr 50 min
Prep
50 min
Serves
20
Calories
235
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Dense coconut loaves studded with raisins bake beneath a shiny sugar crust, scented with almond and vanilla and made for thick slices.

Coconut gives Bajan Sweet Bread its close, substantial crumb, with raisins adding chewy pockets of sweetness. Baking powder lifts the stiff mixture just enough for slices that hold together beside a cup of tea.

Use moist freshly grated coconut rather than sweetened flakes. Let the loaves cool before cutting; a hot slice can crumble even when the center has baked through. Two smaller pans help the middle cook without darkening the crust too far.

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Method

  1. Heat the oven to 350°F (180°C). Grease two 8 1/2-by-4 1/2-inch loaf pans with the vegetable shortening and line the bottoms with parchment.

  2. Whisk the flour, baking powder and salt in a large bowl. In another bowl, combine the fresh coconut, raisins and sugar, reserving 2 tbsp sugar for the tops.

  3. Stir the egg, evaporated milk, melted butter, almond extract and vanilla extract into the coconut mixture. Fold into the flour just until no dry patches remain; the mixture will be stiff.

  4. Divide between the pans and smooth the tops. Dissolve the reserved sugar in the hot water and brush over both loaves.

  5. Bake for , until deeply golden and a skewer inserted in the center comes out without wet batter. Tent loosely with foil if the tops darken before the centers set.

  6. Cool in the pans for , then turn onto a rack and cool for another before slicing each loaf into ten pieces.

Forkue tips

  • If using unsweetened dried coconut, rehydrate it with hot water and drain well before measuring; dry shreds otherwise pull moisture from the batter.

Storing and reheating

Wrap cooled loaves and keep at room temperature for 2 days or refrigerate for 5 days. Freeze slices for 2 months and warm gently in a toaster oven to soften the coconut crumb.

Kitchen gear

Loaf pansTop picks on AmazonMixing bowlTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

235Calories
4gProtein
33gCarbs
10gFat

Bajan Sweet Bread: FAQ

Is this supposed to be dense?

Yes. It is a substantial coconut bread rather than a light sponge cake; avoid overmixing so the crumb stays tender within that dense texture.

Can I leave out the raisins?

Yes. The loaves will still hold together without them, though the slices will have fewer sweet, chewy pockets.

How do I store and reheat Bajan Sweet Bread?

Wrap cooled loaves and keep at room temperature for 2 days or refrigerate for 5 days. Freeze slices for 2 months and warm gently in a toaster oven to soften the coconut crumb.

How long does Bajan Sweet Bread take?

About 1 hr 50 min in total: 50 min prep and 1 hr cooking.

What do I need to make Bajan Sweet Bread?

The key ingredients are all-purpose flour, baking powder, fresh coconut, raisins, egg and evaporated milk, plus pantry basics.

Any tips for Bajan Sweet Bread?

If using unsweetened dried coconut, rehydrate it with hot water and drain well before measuring; dry shreds otherwise pull moisture from the batter.

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