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Jamaican Easter Spice Bun

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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!
4.85 from 32 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
Keyword: baking, bread, jamaican bread
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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. Shiv says

    This was my 2nd attempt (your recipe was the 2nd) and better choice. I’m Dominican and my husband was raised in a Jamaican household. He loved it !

    Reply

  5. Simone says

    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

  6. AB says

    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

  7. Howard Ashley says

    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

      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

  9. Patricia Thompson says

    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

      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

  11. Eileen Brough says

    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

  14. patricia thompson says

    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

  16. Jo says

    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

      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

      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

  17. axele says

    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

      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

    • ImmaculateBites says

      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

  19. Ting says

    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

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

      Reply

  20. Arlene says

    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

  21. Shirley says

    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

  22. Mags says

    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

  23. Sasha says

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

    Reply

  24. Amy Bryan says

    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 africanbites says

      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

  26. Jenean says

    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

      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

        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

  27. Sam says

    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

  28. Michael says

    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

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

      Reply

  30. Sam says

    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

  31. Laura says

    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

    • imma africanbites says

      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

  33. Jacqueline Reid says

    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

  34. Jackie says

    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