Monthly Mingle - Coconut Sweet Bread

For some reason I always think of brunch as a Sunday meal. Sunday is the one day of the week that I might get to sleep late. This late start to the day rules out breakfast because, by the time I arise, it's near enough to lunch to want something a bit more substantial. For this month's monthly mingle, hosted by Meeta K , I bring to the table a bread that is popular throughout the Caribbean. It's great for breakfast, brunch, tea or as snack anytime. There are as many versions of Coconut Sweetbread as there are islands in the Caribbean sea. Some are, as light as air commercial bakery versions, while others are doorstop heavy. I tend to prefer a heavier old-fashioned homemade coconut sweet bread but not as dense as a brick, thank you. This recipe is just like Granny used to make. It has substance to it without being too heavy. Enjoy.

Coconut Sweetbread Recipe

4 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups granulated sugar
1/2 cup chopped maraschino cherry
1/2 cup mixed peel
1/2 cup sultana or raisins
3 cups coconut, grated (not dried or sweetened)
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, grated
2 eggs, well-beaten
1/2 cup evaporated milk
2 teaspoons almond essence
1/2 lb butter or margarine (melted)
yields 2 loaves

Directions


Mix and sift flour, baking powder and salt four times. Add sugar and fruit and blend evenly. Add coconut, cinnamon and grated nutmeg. Stir well. In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well. Make a well in the flour mixture. Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff. DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife. Pile into 2 non-stick or greased loaf tins. Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean. When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 mins