An Easter loaf baked with fruit, spices, and Caribbean sun sounds absolutely delightful! Here's a recipe inspired by the flavors of the Caribbean and the spirit of Easter:

An Easter loaf baked with fruit, spices, and Caribbean sun sounds absolutely delightful! Here's a recipe inspired by the flavors of the Caribbean and the spirit of Easter:

Caribbean Easter Loaf

Ingredients:

3 cups all-purpose flour

1 packet (7g) instant yeast

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup warm milk

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Zest of 1 orange

1/2 cup mixed dried fruits (raisins, chopped apricots, chopped pineapple, etc.)

1/4 cup chopped nuts (such as almonds or pecans)

1/4 cup rum (optional)

Additional melted butter for brushing (optional)

Confectioners' sugar for dusting (optional)

Instructions:

In a large mixing bowl, combine 2 cups of flour, yeast, sugar, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, whisk together warm milk, melted butter, eggs, vanilla extract, and orange zest.

Gradually add the wet ingredients to the dry ingredients, stirring until well combined.

Stir in the remaining 1 cup of flour gradually until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

Once the dough has risen, punch it down, and knead in the dried fruits and nuts until evenly distributed.

Optionally, soak the dried fruits in rum for added flavor before kneading into the dough.

Shape the dough into a loaf and place it in a greased loaf pan. Cover loosely and let it rise again until doubled in size, about 45 minutes to 1 hour.

Preheat the oven to 350°F (175°C).

Bake the loaf for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.

Optionally, brush the top of the loaf with melted butter as soon as it comes out of the oven for added richness.

Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Once cooled, dust the top with confectioners' sugar for a decorative finish.

Slice and serve your Caribbean Easter loaf with butter or enjoy it on its own!

This Easter loaf is sure to bring a taste of the tropics to your holiday table, infused with the warmth of Caribbean spices and the sweetness of dried fruits. Enjoy!