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Home / Collections / Easter Recipes

Jamaican Easter Spice Bun

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Published:4/09/2021Updated:4/09/2021

Jamaican Easter Spice Bun — Highly Spiced Jamaican bread, soft, tender studded with raisins and fruits. Absolutely delightful anytime!

Jamaican Easter Spice Bun

This is the time of the year, when Christians abstain from meat and flock towards bread and meat-free goods. I am happy to say I’m one of those Christians. Growing up, during the Lenten Season, especially on Fridays we would only eat bread and water until sunset. Hot cross buns were only reserved for Good Friday and my siblings and I waited for them impatiently. It was the highlight of our Lenten Season. Jamaican Easter Spice Bun

Gosh! I miss those days…  I always do have a fondness for spicy bread — this Jamaican  Spice Bun is no exception. The good thing is it’s eaten year round. However, the  Easter Spice Buns are made extra special- sweeter, and studded with dried fruit for the Lenten Season and especially on Good Friday. This is the Jamaican sweeter take on the ever popular hot cross bun.

Jamaican Easter Spice Bun

You can find as many different adaptions to the classic recipe as there are cooks – made with or without yeast. I’m ashamed  to say I totally went overboard – trying out different variations and they are all worth making at home. Jamaican Easter Spice Bun

My preferred version has a modern twist to it — Guinness — substituting the liquid ingredients of milk for something a little tastier… Guinness Stout. Giving it an incredibly rich brown color. This one below is sans – without Guinness. Jamaican Easter Spice Bun

This  is made with half Guinness and half milk. Jamaican Easter Spice Bun

For those that have never baked with Guinness I think you are in for a treat! Guinness contains a lot of complex flavors and definitely adds depth of flavor to baked goods with mild notes of cocoa and a strong malt flavor- making this bread truly unique and delightful. This amazing bread takes about 15 minutes to prep and is studded with raisins dried fruit. And wonderfully fragrant spices from nutmeg, cinnamon allspice, together with molasses and browning sauce. Yes! Quite a flavorful bread – sure to tantalize your taste buds. Jamaican Easter Spice Bun

Traditionally, this is served with hard cheese or you can make a cheese sandwich.

Notes

  • Browning is a Caribbean Sauce that is used to darken sauces, stews, or meat and even baked goods. If this is too dark for your liking then you might want to cut back on the browning – or eliminate completely.

Looking for a light airy Hot Cross Bun then check this out!

Hot Cross Buns Recipe

Enjoy!!!!

Watch How To Make It

 

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Jamaican Easter Spice Bun

Jamaican Easter Spice Bun — Highly Spiced Jamaican bread, soft, tender studded with raisins and fruits . Absolutely delightful anytime!
4.84 from 30 votes
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Caribbean
Servings 6 -8

Ingredients

  • ¼ cup brown sugar
  • ¼ cup granulated sugar (or 50 grams)
  • ¼ cup honey (or 85 grams)
  • 1 teaspoon browning.
  • ½ Tablespoon Molasses
  • 1- teaspoon vanilla extract
  • 4 tablespoons melted butter
  • 1 cup Guinness Stout
  • 1 egg
  • 1- cup dried fruits cherries, raisin
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/2- tablespoon cinnamon
  • 2 1/2 Teaspoon spice combination Nutmeg- (3/4 teaspoon), Cinnamon ( 1 teaspoon) and ( 3/4 teaspoon) all spice)
  • 1 cup cherries optional to top bun
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. Grease a loaf pan with baking spray; set aside
  • In a medium bowl, whisk together the following ingredients: brown sugar, granulated sugar, honey, browning, Molasses, vanilla, melted butter Guinness Stout and egg
  • In another bowl combine flour, baking powder, nutmeg, cinnamon allspice and salt, lightly mix. Then throw in the dried fruits
  • Then combine wet and dry ingredients until thoroughly
  • Scrape down sides.
  • Pour mixture into prepared loaf pan , add cherries on top if desired – bake for about 60-75 minutes or until a tooth inserted comes out clean.
  • Let it cool before slicing.

Nutrition Information:

Calories: 448kcal (22%)| Carbohydrates: 87g (29%)| Protein: 6g (12%)| Fat: 9g (14%)| Saturated Fat: 5g (31%)| Cholesterol: 47mg (16%)| Sodium: 279mg (12%)| Potassium: 497mg (14%)| Fiber: 4g (17%)| Sugar: 44g (49%)| Vitamin A: 514IU (10%)| Vitamin C: 2mg (2%)| Calcium: 104mg (10%)| Iron: 3mg (17%)
Author: Immaculate Bites
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Jamaican Easter Spice Bun
Amount Per Serving
Calories 448 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 279mg12%
Potassium 497mg14%
Carbohydrates 87g29%
Fiber 4g17%
Sugar 44g49%
Protein 6g12%
Vitamin A 514IU10%
Vitamin C 2mg2%
Calcium 104mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Jamaican Easter Spice Bun Jamaican Easter Spice Bun Jamaican Easter Spice Bun Jamaican Easter Spice Bun Jamaican Easter Spice Bun Jamaican Easter Spice Bun

SPICE-BUN

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Comments & Reviews
  1. Marcia says

    Posted on 4/11 at 9:51AM

    This recipe was so easy to make and my bun was amazing. everyone loved it! Thank you so much.

    Reply
    • Immaculate Bites says

      Posted on 4/12 at 1:36AM

      Thank you, Marcia!

      Reply
  2. Bernice Thomas says

    Posted on 4/9 at 6:42PM

    I tried this recipe and enjoyed the delicious bun.

    Reply
    • Immaculate Bites says

      Posted on 4/12 at 1:12AM

      Thank you, Bernice!

      Reply
  3. Simone says

    Posted on 4/5 at 12:55PM

    Seriously love, love, love this recipe!!!! Simple & easy to follow with the scrumdeliocious reward and the end. Tried this recipe for the first time on Good Friday, multiplied the ingredients by 4 so that i could share with family. My new favourite Spiced bun recipe. THANK YOU IMMACULATE BITES!!!!!!!

    Reply
    • Immaculate Bites says

      Posted on 4/5 at 11:55PM

      And thank YOU, Simone!!

      Reply
  4. AB says

    Posted on 4/3 at 9:41AM

    Thank you so much for this recipe! The flavor was perfect and reminded me of my childhood. Since I have trouble finding mixed peel where I am, I took another reviewer’s advice and added 1 Tbsp of orange marmalade. Finally, to get the soft top we all know and love, I glazed the bun with a brown sugar simple syrup as soon as it came out of the oven. Thanks again for making this Easter extra special!

    Reply
    • Immaculate Bites says

      Posted on 4/4 at 9:45PM

      Thank you for sharing, AB! And I’m happy that it turned out great 🙂

      Reply
  5. Howard Ashley says

    Posted on 3/28 at 6:38PM

    I have a friend that wants me to make Spiced Bun because they know that I make bread. I am born to Jamaicans and had plenty Bun and Cheese as a child. Always store bought. Researching this today, most recipes use yeast. What is the difference here? Taste? Texture?

    Reply
    • Immaculate Bites says

      Posted on 3/28 at 9:27PM

      Hello Howard! Replacing yeast with baking powder didn’t affect the taste, it just made the bun rise faster but not as distinct. Let me know how your research goes and if you end up making one 🙂

      Reply
  6. M. McIntosh says

    Posted on 3/26 at 7:49AM

    Hi is there a way to cut back on the sodium and carbs

    Reply
    • ImmaculateBites says

      Posted on 3/26 at 8:56AM

      Yes. Cut back on the salt.

      Reply
  7. Patricia Thompson says

    Posted on 3/5 at 8:12AM

    Hi !
    I’m Definitely going to try this recipe… but I have soaked fruits!, where do I add that in the ingredients, can I replace the dried fruits with it?.. and would that be too much liquid ( what do I replace so it not to watery?
    Thanks!!!

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 4:54PM

      Hello!
      Yes replace with soaked fruits, It would wok out just fine. It should be last thing you stir in. Mix until fully combine. Baked as instructed.

      Reply
  8. Gloria Cross says

    Posted on 2/28 at 3:14PM

    How long can this spice bun lasted for without been refrigerated

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 5:15PM

      About a day. I have not had it last any longer than a day.

      Reply
  9. Eileen Brough says

    Posted on 2/14 at 3:04AM

    I made this twice now and double the ingredients so I could give one to my friend whose family absolutely loved it. I reduced the sugar as we prefer it not to be too sweet.
    Can you please say what glaze you used, if any?
    Thanks for a great recipe.

    Reply
    • ImmaculateBites says

      Posted on 2/14 at 6:23PM

      Hi Eileen!
      Glad to hear it worked out well. I did not use any glaze for this recipe .

      Reply
  10. Siddy says

    Posted on 2/3 at 9:49PM

    I would love to make this bun look yummy I love your recipe

    Reply
  11. Laetitia Ang. says

    Posted on 11/12 at 6:36AM

    It says 350 degrees but is that Fahrenheit or Celsius?

    Reply
    • ImmaculateBites says

      Posted on 11/12 at 7:34AM

      It is 350 Degrees F.

      Reply
  12. patricia thompson says

    Posted on 8/15 at 11:41AM

    i am going to try this bun but i not sure what cherry to use can i use glaze cherry in the recipe thank you

    Reply
    • ImmaculateBites says

      Posted on 8/15 at 6:19PM

      Yes you sure can. Glad you to hear you want to try it out.

      Reply
      • Marti Campo says

        Posted on 4/1 at 1:34PM

        Can I use drained maraschino cherries on the top of the bread? (Will use dried fruit within the bread)

        Reply
        • ImmaculateBites says

          Posted on 4/1 at 3:23PM

          Yes you can .

          Reply
          • Marti Campo says

            Posted on 4/2 at 8:38AM

            Thank you, it’s in the oven now—smells heavenly!

  13. Chifu says

    Posted on 7/5 at 1:17PM

    Hi, thanks for the recipe. Please can molasses be replaced with black treacle?

    Reply
    • ImmaculateBites says

      Posted on 7/6 at 6:13AM

      Hi Chifu,
      Yes it can.

      Reply
  14. Jo says

    Posted on 6/7 at 12:45PM

    This recipe was so tasty and the texture was moist. I added some red label wine! But I like my Bun a bit more dense. It was more of a cake. I may have to decrease the baking powder or use stout that doesn’t have so much carbonation? Feedback please.

    Reply
    • ImmaculateBites says

      Posted on 6/7 at 3:19PM

      Hello Jo! Glad you loved this recipe. Yes, definitely you could make it denser by reducing the baking powder to 1 teaspoon. Thanks for stopping by!

      Reply
    • Josh says

      Posted on 3/24 at 5:31PM

      Hi. I had all of the ingredients on hand, so I decided to bake and once in the oven I realized that I completely forgot to add baking powder! It’s halfway through the baking cycle. I know you cannot troubleshoot my mistake but do you think it will be edible? Do you think I should complete the entire bake time? Help?

      Reply
  15. axele says

    Posted on 6/2 at 4:08AM

    Hi ! what is the difference between molasses and the browning ? the taste is almost the same? can I replace the browning by the molasses ?

    Thanks you !

    Reply
    • ImmaculateBites says

      Posted on 6/3 at 5:40AM

      H Axele. Molasses is a sweet byproduct of refined sugar, while browning is made up of concentrated vegetables and seasoning. They each bring a unique taste to this special cake. You could still leave out the browning… the cake will still taste delicious. 🙂

      Reply
  16. Kristin says

    Posted on 5/25 at 10:05AM

    Question what is browning that is called for in this recipe?

    Reply
    • ImmaculateBites says

      Posted on 5/25 at 5:21PM

      Hi Kristin!
      Browning is a sauce that is used to darken stews, sauces, or meat and even baked goods. If this is too dark for your liking then you might want to cut back on the browning or you could eliminate completely.

      Reply
  17. Ting says

    Posted on 4/19 at 12:16PM

    Hello, very excited to try this recipe! The first bun it’s in the oven now. However, there’s a bit of confusion for me. From earlier comments you said the total spices it’s 2.5 teaspoons. But you listed cinnamon twice in the recipe. There’s another 0.5 tablespoon cinnamon listed in the recipe, should that be included on top of the 3 spices combination?
    Thank you!

    Reply
    • ImmaculateBites says

      Posted on 4/19 at 1:15PM

      Hello,
      Thanks for bringing this to my attention. I have updated recipe to make it clearer. Hope it helps.

      Reply
  18. Arlene says

    Posted on 4/13 at 2:12AM

    Thank you so much for this recipe I live in Germany and because of the pandemic Easter was the last thing on my mind. My mom suggested I baked, this recipe was so easy. My family loved it. I will not buy a bun again ever. Thank you

    Reply
  19. Shirley says

    Posted on 4/12 at 5:58PM

    Hi
    I made this yesterday. I was delighted . Unfortunately i didn’t have Guinness. Today it’s still yummy but a little dry. i wrapped it in plastic wrap. Is there something i did wrong. When the quarantine is over I intend to try Guinness. Thanks for a great recipe .

    Reply
  20. Mags says

    Posted on 4/12 at 10:15AM

    Thanks for the recipe. The local Caribbean shop was all out so I tried your recipe so my Jamaican husband and father-in-law could have Easter bun for Easter.

    Because of the quarantine though, I didn’t quite have all of the ingredients. No allspice in the house. I substituted pumpkin spice powder for the mixed spice. Probably not in the same ratio and in addition to the cinnamon, nutmeg, and allspice, pumpkin spice also has some ginger and cloves in the mix. And no cherries or citrus peel. Only had raisins and dried cranberries. Still turned out pretty well though. My husband said he could taste the pumpkin spice though thought this could be a new tradition for Halloween! I’ll try with just cinnamon and nutmeg for round 2, until I can get my hands on some allspice.

    One thing, my fruit seems to collect flour in the crannies that didn’t mix out no matter how hard I tried. I had hoped I got most of it and the rest would bake out but when slicing the bread, I could see pockets of white with some of the fruit. Did I do something wrong?

    Reply
    • Briana Latrise Kamara says

      Posted on 4/21 at 9:18PM

      Put the fruit in after you’ve mixed the wet with the dry.

      Reply
  21. Sasha says

    Posted on 4/10 at 3:04PM

    Recently moved to area with no Jamaicans I’m so happy that I found this recipe. Taste better than any store bought bun!!!!

    Reply
    • imma africanbites says

      Posted on 4/11 at 2:06AM

      Thank you! So happy to hear that from you.

      Reply
  22. Amy Bryan says

    Posted on 4/8 at 10:44AM

    No store-bought bun this year due to statewide quarantine so made this for my family…they loved it and my Jamaican husband proclaimed it the “real ting!” I added a tablespoon of marmalade to the batter to give it some citrus flavor because I had only raisins and dried cranberries on hand. I think homemade Easter bun will be a new tradition! THANK YOU!

    Reply
    • Imma Adamu says

      Posted on 4/8 at 3:27PM

      oh That is so neat. Marmalade..yes I remember my British days. I will try that too. Thanks Amy.

      Reply
      • Shauna says

        Posted on 4/9 at 3:23PM

        Can I use malt instead of Guinness?

        Reply
        • ImmaculateBites says

          Posted on 4/9 at 4:38PM

          Yes you sure can.

          Reply
  23. Laverne says

    Posted on 4/3 at 7:07AM

    Hi,
    You said recipe has milk. No milk. Did I see wrong or is there one with milk?

    Reply
    • imma africanbites says

      Posted on 4/3 at 7:29PM

      Hi. This recipe has 3 versions: 1) using Guinness as stated in the recipe box, 2) swapping Guinness with milk or 3) half cup Guinness and half milk. Hope this clarifies it.

      Reply
      • LAVERNE says

        Posted on 4/6 at 6:28AM

        Ok. Thanks.

        Reply
  24. Jenean says

    Posted on 3/6 at 3:12PM

    Hi I visit your site all the time, I LOVE your reveres. I am preparing to bake my Easter bun for my family but i am a little confused about the spices. When you say 2 1/2 Teaspoon spice combination Nutmeg, Cinnamon and all spice. Is it 2 1/2 tsp each spice? Thanks in advance for your reply.

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 4:13PM

      Hi Jenean,
      The total amount of spices should be 2 1/2 teaspoons . Hope this answer your question. Thanks for all your support .

      Reply
      • Carolyn Grace McKenzie says

        Posted on 4/10 at 10:58AM

        It’s kind of confusing when the spices aren’t broken down to their individual measurements. I don’t know how much of each to put to get 2 1/2 teaspoons. It’s left up to guessing.

        Reply
        • ImmaculateBites says

          Posted on 4/10 at 11:58AM

          Hi Carolyn,
          I have updated recipe to make it clearer. Hope this helps

          Reply
  25. Sam says

    Posted on 11/25 at 5:31AM

    Great recipe! I used it for Easter and want to make it again for a neighbor for thanksgiving. Can i use rum instead of guiness, or will that flavor not work well?

    Reply
    • Hubert says

      Posted on 2/13 at 6:06PM

      So you really mean to substitute 1 cup of rum?!!!

      Reply
  26. Michael says

    Posted on 7/20 at 11:14AM

    I tried your recipe….and loved the outcome each time. While the texture is great the top of the bun is hard ( without being burnt)…..any tricks to get that soft top ( a la original Jamaican Spiced Bun )?

    Reply
    • Marc says

      Posted on 3/29 at 2:35PM

      I found this same issue first time. Put some water in the bottom of oven. Made a difference.Been
      Great recipie.

      Reply
  27. Gail says

    Posted on 5/2 at 2:51PM

    Awesome recipe !! Can you recommend an alternative for Guiness stout?

    Reply
    • Dennis Bonilla says

      Posted on 3/24 at 1:43PM

      Goya Malta

      Reply
      • Moe says

        Posted on 4/16 at 12:41PM

        port wine

        Reply
    • Sharon says

      Posted on 3/31 at 6:24AM

      You can also substitute the Guinness Stout with Root Beer or Coke.

      Reply
  28. Sam says

    Posted on 4/22 at 2:50PM

    I made two loaves for Easter and they came out PERFECT! Such an easy recipe and fun to make (even the batter smells good). I’m half Jamaican so I was looking for a recipe that was similar to the traditional flavors of spice buns. This is very close! Family enjoyed !

    Reply
  29. Laura says

    Posted on 4/19 at 8:04AM

    I will be trying this recipe for the weekend festivities. However, I would like to make them in square muffin pans. Should I bake for the time shown above? Or should I shorten the bale time?

    Reply
    • ImmaculateBites says

      Posted on 4/20 at 6:15AM

      Hi Laura,
      I would shorten the baking time. Start checking after 30 minutes.

      Reply
  30. Dianna Smith says

    Posted on 4/18 at 4:34PM

    What is browning?

    Reply
    • imma africanbites says

      Posted on 4/19 at 7:14PM

      Hi, Dianna. Browning is a Caribbean Sauce that is used to darken sauces, stews, or meat and even baked goods. If this is too dark for your liking then you might want to cut back on the browning- or eliminate completely.

      Reply
  31. Jacqueline Reid says

    Posted on 4/18 at 10:28AM

    Great recipe! Dragon stout is also a good substitute for Guinness. I also don’t use the eggs, but it does get dry after a day or two.

    Reply
  32. Jackie says

    Posted on 4/18 at 4:52AM

    I have just finished eating a sample slice my work colleague made last night and I’m about to give it a try over the Easter weekend. The cherries just burst in the mouth – love it.

    Reply
    • imma africanbites says

      Posted on 4/19 at 7:12PM

      So glad you love it, Jackie. Thanks for dropping by. 🙂

      Reply
      • Dogo says

        Posted on 4/20 at 1:30AM

        I loved it

        Reply
  33. Dee says

    Posted on 4/17 at 5:00PM

    This is not a traditional easter bun. The butter and stout need to be “warmed” on the stove.

    Reply
  34. Rose says

    Posted on 4/8 at 10:31AM

    Hi I normally use stout but not eggs gets dry after a few days …can you tell me how to keep this bun moist

    Reply
    • ImmaculateBites says

      Posted on 4/14 at 2:56PM

      Hi Rose, It’s best to eat it about 1-2 days after baking . Tightly wrap in plastic paper , place in zip lock bag , then store in fridge. You may freeze , if desired.

      Reply
  35. Tomi Looker-Jones says

    Posted on 4/1 at 7:20AM

    Hi! This looks perfect for me – I’m a teacher, sharing the traditions of a Jamaican Easter with my class. If I were to leave out the Guinness, would I just do a straight swap for milk? Thanks so much, Tomi.

    Reply
    • ImmaculateBites says

      Posted on 4/2 at 7:21AM

      Hi Tomi,
      Yes you would. Am sure your class is going to enjoy this one .
      Happy Cooking!!!

      Reply
    • Cassidy says

      Posted on 4/11 at 4:57AM

      I swapped the Guinness with Barq’s Root Beer soda and it turned out great!

      Reply
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