Spice Isle Sweetbread

Spice Isle Sweetbread is a cherished home-baked loaf from Grenada, passed across family tables at holidays and Sunday gatherings. It brings a tender crumb, gentle sweetness, and a comforting, travel-friendly slice that tastes wonderful the day after baking. This version honors market-stall tradition while streamlining the method for a reliable, straightforward bake at home.

Ingredients

• 3 cups flour
• 1 cup sugar
• 1 1/2 cups coconut
• 8 tbsp butter, softened
• 2 eggs
• 3/4 cup milk, at room temperature
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp allspice
• 1 tsp vanilla
• 3/4 cup raisins
• Optional topping: 1 tbsp sugar mixed with 2 tbsp coconut

Equipment

• 9x5-inch loaf pan and parchment
• Mixing bowls, whisk, and spatula
• Hand mixer or sturdy wooden spoon
• Measuring cups and spoons
• Cooling rack

Preparation

1. Heat the oven to 350°F and position a rack in the center. Lightly grease the pan with a thin film of butter, then line it with a strip of parchment for easy lifting.
2. In a large bowl, whisk together the dry mix: flour, baking powder, salt, nutmeg, cinnamon, ginger, and allspice.
3. In a separate bowl, beat butter and sugar until light and fluffy, about 3 to 4 minutes.
4. Beat in the eggs one at a time, mixing well after each addition, then blend in the vanilla.
5. Stir half of the dry mix into the creamed base, then add half the milk. Repeat, ending with the remaining dry mix. Mix just until no streaks of flour remain.
6. Fold in the coconut and the raisins until evenly distributed.
7. Scrape the batter into the prepared pan and smooth the top. Sprinkle the surface with the optional sugar and a touch of coconut if you like a light crust.
8. Bake until the loaf is deep golden and a tester inserted in the center comes out clean, about 50 to 60 minutes.
9. Cool the loaf in the pan for 15 minutes, then lift it out and cool completely on a rack for at least 1 hour before slicing.

Serving

Serve thick slices plain or with a light swipe of butter. It pairs beautifully with tea for breakfast or as a not-too-sweet dessert after supper. For an extra treat, toast slices and finish with a little more butter.

Storage

Keep the loaf wrapped at room temperature in a cool, dry spot. For longer keeping, wrap individual slices and freeze; thaw at room temperature, then warm gently in a low oven.

Notes and tips

• If the batter seems a touch dry, stir in a spoonful of milk; if it feels loose, add a tablespoon of flour.
• For a fuller aroma, lightly toast the coconut in a dry skillet until just fragrant before folding it into the batter.
• Dust the raisins with a teaspoon of flour if you notice them sinking; it helps suspend them evenly.
• Make sure your baking powder is fresh so the loaf rises high and stays tender. A pinch of salt keeps the sweetness balanced.