Jamaican Easter Spice Bun — Highly Spiced Jamaican bread, soft, tender studded with raisins and fruits. Absolutely delightful anytime!
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. 
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.
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. 
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. 
This is made with half Guinness and half milk. 
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. 
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
Jamaican Easter Spice Bun — Highly Spiced Jamaican bread, soft, tender studded with raisins and fruits . Absolutely delightful anytime!
- 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
- 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, Cinnamon and all spice
- 1 cup cherries optional to top bun
- 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.
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!
oh That is so neat. Marmalade..yes I remember my British days. I will try that too. Thanks Amy.
Hi,
You said recipe has milk. No milk. Did I see wrong or is there one with milk?
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.
Ok. Thanks.
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.
Hi Jenean,
The total amount of spices should be 2 1/2 teaspoons . Hope this answer your question. Thanks for all your support .
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?
So you really mean to substitute 1 cup of rum?!!!
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 )?
I found this same issue first time. Put some water in the bottom of oven. Made a difference.Been
Great recipie.
Awesome recipe !! Can you recommend an alternative for Guiness stout?
Goya Malta
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 !
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?
Hi Laura,
I would shorten the baking time. Start checking after 30 minutes.
What is browning?
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.
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.
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.
So glad you love it, Jackie. Thanks for dropping by. 🙂
I loved it
This is not a traditional easter bun. The butter and stout need to be “warmed” on the stove.
Hi I normally use stout but not eggs gets dry after a few days …can you tell me how to keep this bun moist
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.
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.
Hi Tomi,
Yes you would. Am sure your class is going to enjoy this one .
Happy Cooking!!!
I swapped the Guinness with Barq’s Root Beer soda and it turned out great!