Caribbean Cashew Bread

Adapted from: Chef Gerrie

Yield: one 9" x 5" loaf (8–10 servings)


  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • 1/3 cup (66g) granulated sugar
  • 3 large eggs
  • 1 9-oz jar (1 cup) Chef Gerrie’s Caribbean Roasted Yellow Pepper Slather
  • 1 tsp salt
  • ½ cup (27g) unsweetened shredded coconut
  • ½ cup (57g) cashews, chopped
  • optional: chia gel (Mix 2 Tbsp Bob’s Red Mill organic chia seeds with 4 Tbsp water. Let sit for 10 minutes.)


  1. Heat oven to 350°F. Grease a 9" x 5" loaf pan.
  2. In a medium bowl, sift together flour, baking soda, and ground cinnamon. Set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
  4. Add eggs one at a time, mixing until thoroughly combined. Mix in Caribbean Slather, salt, and (optional) chia gel.
  5. Add 1/3 of the dry mixture to butter mixture at a time, mixing until it’s almost all incorporated, being careful to not overmix. Scrape down bowl as necessary after each addition.
  6. Fold in shredded coconut and chopped cashews. Spread batter into pan, smoothing top with a spatula or the back of a spoon.
  7. Bake for 55–60 minutes. Bread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
  8. Allow bread to cool for 10 minutes before removing from pan. Transfer to wire rack to cool completely.

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