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Granny's Bajan Sweet Bread Recipe
This richly textured coconut bread is a traditional favourite of all Barbadians. When offered, it is seldom refused. It will be eaten anytime, day or night. The sweet aroma from a Bajan Sweet bread in the oven will draw neighbours you never knew you had.

2 lb Self Rising Flour
1 lb brown Sugar
3/4 lb Butter
1/4 lb Shortening (optional)
1 grated coconut (approx 3 cups)
1 tsp Salt
2 tsp Vanilla
1 tsp nutmeg
Raisins - Optional
Cherries - Optional

Makes approximately 3 medium sized breads

Coconut Filling (optional)


1/2 cup grated coconut
2 tbs Sugar
1 tsp essence
2 tbs water

• Put all ingredients in small pan & place on low fire
• Stir continuously for approximately 3 mins or until sugar is dissolved.


• Preheat oven to 350 degrees
Mix all dry ingredients together (except fruit)
• Mix butter & Shortening into mixture, using fingers, until mixture resembles large bread crumbs
• Add fruit to mixture
• Use enough liquid to bind mixture together. This could be coconut water, milk or just plain water.
• Knead dough for a few minutes. The longer you need the dough, the firmer the bread becomes. Sweet bread is traditionally a firm bread, but some people like it soft & crumbly. The choice is yours.
• Grease & flour loaf pan
• Fill pan halfway with dough
• Place a slender line of coconut filling lengthwise down middle of dough.
• Put remaining dough on top
• Cut light crisscross pattern on top with a knife for decoration (optional)
• Bake for 30-45 minutes or until an inserted knife comes out clean.

For a crisper top, place a small pan with water at bottom of oven while baking.



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