6. Add the Coconut, Dried Fruits, and Nuts:
Gently fold in the shredded coconut, mixed dried fruits, candied ginger (if using), and nuts (if using). Ensure everything is evenly distributed.
7. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover it loosely with aluminum foil for the last 10-15 minutes.
8. Cool the Bread:
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the Glaze (Optional):
If you want a glaze, whisk together the powdered sugar, milk (or coconut milk), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if needed.
Drizzle the glaze over the cooled bread for a sweet finish.
Serve
This Caribbean Sweet Bread can be served at room temperature as a snack, with tea, or as a breakfast treat. The bread is soft and moist with a subtle sweetness, complemented by the rich flavor of coconut and the occasional burst of dried fruit. If you’ve made the glaze, it will add an extra layer of sweetness to the bread. It’s an ideal dish for sharing with friends and family or enjoying on your own!
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