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
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
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:
Marcia says
This recipe was so easy to make and my bun was amazing. everyone loved it! Thank you so much.
Immaculate Bites says
Thank you, Marcia!
Bernice Thomas says
I tried this recipe and enjoyed the delicious bun.
Immaculate Bites says
Thank you, Bernice!
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!!!!!!!
Immaculate Bites says
And thank YOU, Simone!!
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!
Immaculate Bites says
Thank you for sharing, AB! And I’m happy that it turned out great 🙂
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?
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 🙂
M. McIntosh says
Hi is there a way to cut back on the sodium and carbs
ImmaculateBites says
Yes. Cut back on the salt.
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!!!
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.
Gloria Cross says
How long can this spice bun lasted for without been refrigerated
ImmaculateBites says
About a day. I have not had it last any longer than a day.
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.
ImmaculateBites says
Hi Eileen!
Glad to hear it worked out well. I did not use any glaze for this recipe .
Siddy says
I would love to make this bun look yummy I love your recipe
Laetitia Ang. says
It says 350 degrees but is that Fahrenheit or Celsius?
ImmaculateBites says
It is 350 Degrees F.
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
ImmaculateBites says
Yes you sure can. Glad you to hear you want to try it out.
Marti Campo says
Can I use drained maraschino cherries on the top of the bread? (Will use dried fruit within the bread)
ImmaculateBites says
Yes you can .
Marti Campo says
Thank you, it’s in the oven now—smells heavenly!
Chifu says
Hi, thanks for the recipe. Please can molasses be replaced with black treacle?
ImmaculateBites says
Hi Chifu,
Yes it can.
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.
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!
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?
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 !
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. 🙂
Kristin says
Question what is browning that is called for in this recipe?
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.
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!
ImmaculateBites says
Hello,
Thanks for bringing this to my attention. I have updated recipe to make it clearer. Hope it helps.
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
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 .
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?
Briana Latrise Kamara says
Put the fruit in after you’ve mixed the wet with the dry.
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!!!!
imma africanbites says
Thank you! So happy to hear that from you.
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!
Imma Adamu says
oh That is so neat. Marmalade..yes I remember my British days. I will try that too. Thanks Amy.
Shauna says
Can I use malt instead of Guinness?
ImmaculateBites says
Yes you sure can.
Laverne says
Hi,
You said recipe has milk. No milk. Did I see wrong or is there one with milk?
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.
LAVERNE says
Ok. Thanks.
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.
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 .
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.
ImmaculateBites says
Hi Carolyn,
I have updated recipe to make it clearer. Hope this helps
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?
Hubert says
So you really mean to substitute 1 cup of rum?!!!
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 )?
Marc says
I found this same issue first time. Put some water in the bottom of oven. Made a difference.Been
Great recipie.
Gail says
Awesome recipe !! Can you recommend an alternative for Guiness stout?
Dennis Bonilla says
Goya Malta
Moe says
port wine
Sharon says
You can also substitute the Guinness Stout with Root Beer or Coke.
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 !
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?
ImmaculateBites says
Hi Laura,
I would shorten the baking time. Start checking after 30 minutes.
Dianna Smith says
What is browning?
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.
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.
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.
imma africanbites says
So glad you love it, Jackie. Thanks for dropping by. 🙂
Dogo says
I loved it
Dee says
This is not a traditional easter bun. The butter and stout need to be “warmed” on the stove.
Rose says
Hi I normally use stout but not eggs gets dry after a few days …can you tell me how to keep this bun moist
ImmaculateBites says
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.
Tomi Looker-Jones says
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.
ImmaculateBites says
Hi Tomi,
Yes you would. Am sure your class is going to enjoy this one .
Happy Cooking!!!
Cassidy says
I swapped the Guinness with Barq’s Root Beer soda and it turned out great!