Bermudian Sweet Bread

Ingredients

While the original Mitho Lolo is a traditional Nepalese sweet bread made with rice flour, the Bermudian adaptation incorporates local ingredients and flavors. The Bermudian Sweet Bread replaces rice flour with all-purpose flour and adds tropical elements such as coconut and pineapple. The spices used in the Bermudian version are also influenced by the island's culinary traditions, giving it a distinct flavor profile. We alse have the original recipe for Mitho lolo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
• 1/2 cup (75g) chopped pineapple 1/2 cup (75g) chopped pineapple

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 39g, 24g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a loaf pan.
2. 2.
   In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. 3.
   In a separate bowl, combine the coconut milk, pineapple juice, vegetable oil, and eggs. Whisk until well combined.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 5.
   Fold in the shredded coconut and chopped pineapple.
6. 6.
   Pour the batter into the greased loaf pan and smooth the top.
7. 7.
   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the bread cool in the pan for 10 minutes.
9. 9.
   Transfer the bread to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Coconut — Make sure to use unsweetened shredded coconut for a more natural flavor and texture.
• Pineapple — Fresh pineapple works best for this recipe, but you can also use canned pineapple chunks. If using canned pineapple, make sure to drain the juice before chopping.

Tips & Tricks

• For an extra tropical twist, you can add a handful of chopped macadamia nuts to the batter.
• Serve the Bermudian Sweet Bread warm with a dollop of whipped cream or a sprinkle of powdered sugar for an indulgent treat.
• If you prefer a spicier flavor, you can increase the amount of ground ginger or add a pinch of ground cloves to the batter.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This bread also freezes well. Slice it before freezing for easy individual servings.

Serving advice

Serve the Bermudian Sweet Bread as a delightful breakfast treat or a delicious dessert. It pairs perfectly with a cup of tea or coffee.

Presentation advice

To enhance the presentation, sprinkle some shredded coconut on top of the bread before baking. Once cooled, you can also drizzle a simple glaze made with powdered sugar and pineapple juice over the bread for an extra touch of sweetness.