Straight from Hawaii – this Hawaiian Sweet Bread Recipe is light and slightly sweet and goes well with any Hawaiian meal.
One of my favorite questions from my Blogger Spotlight series is “What would you eat as your last supper?” And not surprisingly, many of the bloggers that I’ve spotlighted answer with one thing I know would be at my last supper – bread. It sounds like there are a lot of carb lovers out there!!
So when I picked up this month’s Cookbook of the Month about Hawaiian food, I was really hoping there would be a Hawaiian Sweet Bread recipe. And I got lucky, because there was!! I’ve never made a Hawaiian Sweet Bread recipe before, but I will admit that I’m always drawn to those King’s Hawaiian Sweet Bread rolls at the grocery store!!
This recipe was a bit vague straight from the book, so I’m glad that I’m fairly comfortable with making bread. There is only one thing I think is wrong with this recipe. The full recipe makes 1 very large loaf of bread. But I have found that the larger the loaf, the more dry the bread usually is – probably because of the time it takes to bake it. So I wish I would have made this into rolls or divided it into 2 loaves. But it was delicious!! And not too sweet – I could totally use it to make sandwiches with. It also makes great French toast the next day!! I’m so glad I finally made some Hawaiian sweet bread at home!!
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Hawaiian Sweet Bread Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 1 large loaf 1x
Description
Straight from Hawaii – this Hawaiian Sweet Bread Recipe is light and slightly sweet and goes well with any Hawaiian meal.
Ingredients
- 1/2 cup milk, warmed
- 3 1/2 teaspoons dry yeast
- 1/2 teaspoon sugar
- 1 cup evaporated milk or light cream
- 5 tablespoons butter
- large pinch nutmeg
- 1 cup sugar
- 1 teaspoon grated lemon peel
- 4 cups bread flour
- 4 eggs, lightly beaten, plus 1 egg beaten for glaze
- 1 teaspoon salt
Instructions
- Mix milk, yeast and 1/2 teaspoon sugar. Allow to stand until the mixture is bubbly.
- In a saucepan, warm the evaporated milk. Add the butter, nutmeg, sugar and lemon peel. Stir until the butter is melted.
- Place the flour in a large mixing bowl. Add the eggs, the yeast mixture and the salt. Add enough of the evaporated milk mixture just to form a soft dough. Knead for 15 minutes.
- Allow the loaf to rise to double it’s size. Punch it down and let it rise again. Form into a round loaf and allow to rise one more time.
- Preheat the oven to 325F. Mix the egg with 1 tablespoon of water and brush it on top of the loaf of bread.
- Bake in the preheated oven for about 50 minutes.
Recipe Notes:
adapted from The Food of Paradise
Meemee says
Deborah do you think this will work with apf. Bread flour is hard to find in my country. I really love your site.
Deborah says
Hi Meemee – I’m sure all-purpose flour would work just fine. 🙂
Ruth Miller says
I am trying this today I will let you know how the congregation likes it since it will be served for communion.
★★★★★
Nicole Colonna says
This was my first time making bread and it came out great! I struggled shaping the dough as its extremely sticky and difficult to knead just using my hands, but luckily I had a stand mixer to work with! Great, sweet bread that reminds me of King’s Hawaiian rolls! Thanks for the recipe!
★★★★
Ellen W says
I love Hawaiian Sweet Bread– Can this be made in an Air Fryer? If so, how would I have to adapt this receipe?
Thanks,
Deborah says
I’m afraid I have never made bread in an air fryer, so I don’t have an answer for you. Sorry!
Evette Peterson says
Wow loved it
Yvette says
Great recipe! I did a few minor modifications to what I had on hand. Delicious. Just had been in Kona at the bakery, this proved a close second. I used orange peel(I have a tree) & coconut milk(no evaporated in pantry). Family loved it!
★★★★★