Jamaican Cherry Ginger Bread


  • 1 cup milk
  • 3 tablespoons butter
  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 3 1/4 cups bread flour, divided
  • 2/3 cup toasted coconut*
  • 1/2 cup dried tart cherries
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh ginger (or 3/4 teaspoon ground ginger)


  1. Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees F).
  2. Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved.
  3. Add brown sugar, lime juice and salt; mix well.
  4. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed.
  5. Stir in remaining 1 1/4 cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.
  6. Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed.
  7. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85 degrees F) about 1 hour, or until double in size.
  8. Punch down dough several times to remove all air bubbles. Let rest 15 minutes.
  9. Shape into a loaf. Place in a greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
  10. Bake in a preheated 350 degrees F oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped.
  11. Remove from pan immediately. Let cool on a wire rack.
  12. Serve warm or at room temperature.

Yield: 1 loaf, about 16 slices

* To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.

Source: Cherry Marketing Institute

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