Bake Benin Sweet Bread Learn How to Make This Easy Loaf

Bread & Baking 3 Last Update: Jan 12, 2026 Created: Jan 06, 2026

Serves: 10 People
Prepare Time: 25 minutes
Cooking Time: 55 minutes
Calories: -
Difficulty: Easy

Ever dreamt of sinking your teeth into a warm, fragrant slice of fresh baked bread that’s unlike anything you’ve tried before? Get ready to learn how to bake bread with our incredible Benin Sweet Bread recipe! This isn't just any sweet bread; it's a coconut-rich loaf inspired by the vibrant flavors of Benin and West Africa. Imagine a texture similar to the Caribbean sweet breads you might already love, but with its own unique, delightful twist. It’s perfect for breakfast, a comforting snack, or alongside a cup of tea. Don't worry if you’re new to pastry and baking – this recipe is designed for you. You can absolutely bake Benin Sweet Bread at home, even if you’ve never made bread before. We’ll show you exactly how to make this comforting loaf, bringing the taste of West Africa right to your kitchen!

Ingredients

Directions

Benin Sweet Bread Step-by-Step Instructions
Follow these simple steps to create your perfect Benin Sweet Bread loaf.
Prep the Pan and Preheat the Oven
Start by lining your 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the bread out later, or grease it well with butter or baking spray. Preheat your oven to 350°F (175°C). Position an oven rack in the middle for even browning.
Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground nutmeg, ground cinnamon, and salt. Whisk these dry ingredients together thoroughly for about 30 seconds. This ensures the baking powder is evenly distributed, which is key for a good rise.
Add Coconut and Fruit
Fold in the unsweetened shredded coconut and the raisins (or other dried fruit) into the dry mixture. If your dried fruit seems very wet or sticky, you can pat it dry with a paper towel or toss it with a tablespoon of flour before adding it to prevent it from sinking to the bottom of the loaf.
Combine the Wet Ingredients
In a separate medium bowl, whisk together the room-temperature eggs, evaporated milk, melted and cooled butter, and vanilla extract until the mixture is smooth and well combined. Using room-temperature ingredients helps them mix more evenly and creates a smoother batter.
Bring the Dough Together
Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, stir gently just until no dry pockets of flour remain. Be careful not to overmix! The ideal texture will be thick, scoopable, and slightly sticky, not runny. If your dough looks a little too dry or crumbly, add 1-2 tablespoons of milk, one at a time, until it comes together. If it seems too soupy, sprinkle in an extra spoonful of flour until it reaches the right consistency.
Fill the Pan and Score the Top
Transfer the dough evenly into your prepared loaf pan. Use your spatula to gently press the dough into the corners and smooth the top. If you like, you can add a traditional diagonal score across the top of the loaf with a sharp knife (about ¼ inch deep) before baking. For extra crunch and sweetness, sprinkle a little granulated sugar or additional shredded coconut on top.
Bake
Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes. Start checking around the 50-minute mark. You'll know it's done when the top is a deep golden brown, the center feels firm to the touch, and a wooden skewer or toothpick inserted into the center comes out clean. For the most accurate test, an instant-read thermometer should register an internal temperature of 190-195°F (88-90°C). Be careful not to overbake, as this can lead to a dry loaf.
Cool, Slice, and Serve
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This brief cooling period helps the bread set and firm up. Then, use the parchment paper overhang to lift the loaf out and transfer it to a wire cooling rack to cool completely. Cooling fully helps the crumb structure stabilize. Slice and serve warm with a pat of butter, alongside your morning coffee or tea, or even with savory Benin dishes for a delightful contrast.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories (estimated per serving)

280-350 kcal

Carbohydrates (estimated per serving)

40-50g

Protein (estimated per serving)

5-7g

Fat (estimated per serving)

10-15g

Additional Information

serving): 280-350 kcal Carbohydrates (estimated per serving): 40-50g Protein (estimated per serving): 5-7g Fat (estimated per serving): 10-15g Additional Information: This sweet bread is a wonderful source of energy, perfect for starting your day or as an afternoon pick-me-up.
This sweet bread is a wonderful source of energy, perfect for starting your day or as an afternoon pick-me-up.
Packed with the rich flavor of coconut, it offers a delightful tropical twist to a classic sweet loaf.
Made with common pantry staples, it's an accessible treat for any home baker.

Recipe Success Tips

Ingredient Substitutions & Variations

Want to put your own spin on this Benin Sweet Bread or need to make a quick swap? Here are some smart ideas:
Flour: While all-purpose flour gives a tender crumb, if you prefer a chewier texture, you can swap out ¼ cup of all-purpose flour for bread flour.
Sugar: We use granulated sugar here, but for a slightly deeper, more caramel-like flavor, you could swap up to half of the granulated sugar for light brown sugar.
Coconut: For a richer, more pronounced coconut flavor, you can use fresh grated coconut instead of shredded. Just be aware that fresh coconut has more moisture, so you might need to reduce the milk by 1-2 tablespoons.
Fat: Unsalted butter adds incredible flavor and tenderness. If you’re out of butter, a neutral-flavored oil like canola or vegetable oil can be used, though the flavor profile will be slightly different.
Milk: No evaporated milk? No problem! Use whole milk instead. To mimic the richness of evaporated milk, you can add 1 extra tablespoon of sugar to the recipe. For a subtle coconut flavor boost and a dairy-free option, coconut milk (full-fat canned) works wonderfully, though the texture might be slightly different.
Raisins/Dried Fruit: Not a fan of raisins? Feel free to replace them with other chopped dried fruits like dates, dried cranberries, or even dried pineapple, up to ½ cup. You can also omit them entirely and add extra coconut.
Spices & Flavorings: Elevate your sweet bread with a citrus-spiced twist by adding 1-2 teaspoons of orange or lemon zest along with a touch of extra vanilla.
Slightly Brioche-Style: For an even richer, more tender crumb that leans towards a brioche-like texture, try adding one extra egg yolk and an additional tablespoon of melted butter to the wet ingredients. Keep the overall flour amount similar.
Nutty Version: Fold in up to ½ cup of chopped toasted nuts like pecans, almonds, or walnuts for added crunch and flavor.

Cultural Variations

Benin Sweet Bread, with its rich coconut and spice profile, shares a delightful lineage with other sweet breads found across West Africa and the Caribbean. While the core concept of an enriched, sweet loaf is similar to Barbados' Bajan Sweet Bread or Trinidadian Coconut Sweet Bread, the Beninese version often emphasizes a unique blend of spices and a slightly denser, more comforting crumb. Our recipe is tailored to capture those specific Beninese influences, often incorporating local ingredients and flavor preferences. Unlike some yeast-leavened sweet breads, this particular recipe often uses baking powder, making it quicker and simpler to achieve a beautiful fresh baked bread at home without complex yeast management. It's a wonderful way to explore the nuanced differences in bread at home baking across different cultures.

Make-Ahead & Storage Instructions

This Benin Sweet Bread is fantastic for making ahead, whether for a holiday breakfast or just to enjoy throughout the week.
Room-Temperature Storage: Once completely cooled, wrap the loaf tightly in plastic wrap, then place it in an airtight container or a large zip-top bag. It will stay fresh and moist on your counter for 3-4 days.
Freezing: This sweet bread freezes beautifully! You can freeze the whole loaf or individual slices. Wrap the loaf or slices tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.
Reheating:
- From room temperature: For a whole loaf, wrap it loosely in foil and warm in a 300°F (150°C) oven for about 10-15 minutes until heated through. For slices, a toaster oven or microwave works wonders for a quick warm-up.
- From frozen: Thaw frozen slices or the whole loaf in the refrigerator overnight. Then, rewarm as directed above. You can also gently reheat frozen slices directly in a toaster or toaster oven, keeping an eye on them to prevent drying out.
Best for Leftovers: Don't let any slices go to waste! Day-old sweet bread is fantastic toasted with butter, or even transformed into a decadent French toast for a special brunch.

Frequently Asked Questions

Recommended Kitchen Tools

Tools and ingredients that can help you cook more easily and consistently.

Time-Saving Tools & Ingredients

Making delicious Benin Sweet Bread at home doesn't have to take all day! Here are a few clever tools and ingredients that can help streamline your baking process, getting that warm loaf to your table even faster.

Digital Kitchen Scale

Problem: Measuring cups can be inaccurate, leading to inconsistent dough texture and varying results with your bread. Plus, scooping and leveling flour can be messy and time-consuming.
Agitate: Imagine painstakingly measuring flour only to find your dough is too dry or too wet, forcing you to adjust on the fly and potentially compromising the final loaf. This can be frustrating, especially when you're short on time.
Solution: A digital kitchen scale allows you to weigh ingredients precisely. This is not only faster and cleaner (no more leveling cups!) but also ensures consistent results every single time, making your baking more reliable and enjoyable.

Pre-shredded Unsweetened Coconut

Problem: While fresh coconut is wonderful, grating it yourself can be a labor-intensive step, adding significant time to your prep, especially if you're not used to handling whole coconuts.
Agitate: Spending precious minutes or even an hour wrestling with a coconut when you could be moving on to mixing your dough can feel like a chore, possibly deterring you from baking this delicious bread more often.
Solution: Opting for high-quality pre-shredded unsweetened coconut saves you all that effort. It's ready to use straight from the bag, allowing you to quickly fold it into your dry ingredients and move on to the next step without delay.

Instant-Read Thermometer

Problem: Guessing if your sweet bread is perfectly baked can lead to either an underbaked, gooey center or an overbaked, dry loaf. Visual cues alone can sometimes be misleading.
Agitate: There's nothing more disappointing than cutting into a beautiful loaf only to find it's still raw inside, or discovering it's dry and crumbly because it spent too long in the oven. This can waste ingredients and your valuable time.
Solution: An instant-read thermometer provides an accurate internal temperature reading, letting you know precisely when your Benin Sweet Bread has reached its ideal doneness (e.g., 190-195°F). This takes the guesswork out of baking, ensuring a perfectly moist and tender crumb every time.