Portuguese Sweet Bread

Growing up, we used to have slices of King’s Hawaiian brand Portuguese Sweet Bread for breakfast. The bread had a sweet, eggy crumb and a dark, almost coffee-flavored crust. I’d smear on pats of spread and devour the loaf. It would be gone within a few days.

Annie found this recipe from “The Bread Baker’s Apprentice” that was quite easy to do and produced two wonderful loaves. The crust was soft and delicious while the cumb was tight but light.


We gave one loaf away and kept one for ourselves. The kids devoured the loaf within a few days.

Aloha, Nate

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4 Comments Post a Comment
  1. tigerfish says:

    >Oh, this is the second time I’ve seen a dome-shape loaf this week. WoW!

  2. Anonymous says:

    >If it taste like King’s Bakery Sweet Bread, any chance of posting the recipe? I sure miss that bread, especially when used to make French Toast. Much Mahalos, lance

  3. Nate 2.0 says:

    >It doesn’t taste exactly like King’s Hawaiian.

    The recipe for this bread can be found here:


  4. Rajee, irving, tx says:

    >What a wonderful bread!!! I’ve not heard this Portuguese sweet bread. Is it easy to prepare it? Pls send its recipe with step by step instructions.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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