Jamaican Easter Spice Bun
Warm holiday spices, soft bread, and dried fruit come together in the popular Jamaican Easter spice bun. Absolutely delightful any time of year, so why wait for Easter?
Easter is the time of the year when Christians abstain from meat and flock towards bread, vegetarian goods, and fish. I’m happy to say I’m one of those Christians. When I was growing up, the Lenten Season, especially on Fridays, was a time we consumed bread and water until sunset. Hot cross buns were reserved for Good Friday, and my siblings and I waited for them impatiently. It was the highlight of our celebration.
Gosh! I miss those days… I always have a fondness for spiced bread, and this recipe takes the cake. The good thing is that we can enjoy it year-round. However, it’s extra special, sweeter, and studded with dried fruit for Lent, especially on Good Friday. This is the sweeter, denser Jamaican take on the ever-popular hot cross bun.
You can find as many different adaptations to the classic recipe as there are cooks – made with or without yeast. I’m ashamed to say I totally went overboard, trying different variations, and they’re ALL worth making at home.
Using Guinness Stout
My preferred version has a modern twist — Guinness — substituting some of the liquid ingredients with something more complex. Stout (a darker, more intense beer) gives it an incredibly rich brown color. The image below is sans Guinness, and you’ll notice it has a lighter color.
For those who’ve never baked with Guinness, you’re in for a treat! Its complexity definitely adds depth of flavor to baked goods with mild notes of cocoa and a strong malt flavor. The bread will not taste like beer.
How to Make Spice Bun Bread
- Mix the sugars and wet ingredients. Combine the dry ingredients and toss the dried fruit in, then mix the wet and dry ingredients.
- Pour the batter into a greased loaf pan, add the cherries on top if desired, and bake. Make a pot of coffee, slice up some sharp cheddar cheese, and enjoy!!!
Easter Spice Bun Variations
This unique bun studded with dried fruit takes about 15 minutes to prep. Wonderfully fragrant spices from nutmeg, cinnamon, and allspice, with molasses and browning sauce, make quite a flavorful loaf. Here are some popular variations.
- Replace the baking powder with a packet of yeast and let it rise in a warm place for the traditional airy texture.
- Personalize the dried fruit mixture or leave it out completely. Raisins, prunes, dates, figs, apricots, apples, peaches, pears, pineapple, cherries, mango, papaya, and kiwifruit are just some fruits on a long list that go well in this recipe. I didn’t include cranberries, blueberries, or strawberries because something about the sound of them doesn’t match the spice blend.
- Make it with or without Guinness stout. If you can’t get it, any stout will work. Another quick substitute is the same amount of root beer or cola, then halve the sugar to compensate for the extra sweetness. Coffee also adds bitterness and color if you can’t get stout or don’t want alcohol in the house.
- For a vegan twist, replace the egg with a tablespoon of ground flax or chia seeds and a tablespoon of water.
- Increase the spices for more intensity or reduce them for a milder bread.
- Brush the finished spice bun with a rum glaze for extra indulgence.
Tips and Notes
- Browning sauce is a Caribbean seasoning used to darken sauces, stews, meat, and even baked goods. If you prefer a lighter bread, then cut back on the browning sauce or eliminate it completely.
- While spice buns are traditionally made in a loaf pan because the batter has too much liquid to make buns with it, you can fill the wells of a muffin tin for cute little cupcakes. Simply reduce the baking time by half.
What to Serve With Jamaican Easter Spice Bun
Traditionally, spice buns are served with sharp cheddar cheese to balance the sweetness. If you’ve ever had cheese on apple pie, you know what I’m talking about. Then brew up some coffee or tea, put out the butter and jam (or an avocado), and you have a breakfast or snack fit for a king.
More Sweet Easter Delights to Try
If you’re looking for light, airy hot cross buns, I’ve got you covered, along with more tasty sweets to enjoy.
- Hot Cross Buns
- Italian Easter Egg Bread
- Challah
- Tea Cakes (top them with jelly beans before baking for a quick Easter treat)
- Hummingbird Cake
Watch How to Make It
[adthrive-in-post-video-player video-id=”4acyCzvg” upload-date=”2019-04-01T04:00:06.000Z” name=”Jamaican Easter Spice Bun” description=”Jamaican Easter Spice Bun — Highly Spiced Jamaican bread, soft, tender studded with raisins and fruits . Absolutely delightful anytime!”]
This blog post was originally published in February 2016 and has been updated with additional tips, new photos, and a video.
Jamaican Easter Spiced Bun
Ingredients
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (85g) honey
- 1 teaspoon (5g) browning sauce
- ½ tablespoon (9g) molasses
- 1 teaspoon (5ml) vanilla extract
- 1 cup (236ml) Guinness stout
- 1 egg
- 1 cup (170g) dried fruit (cherries, raisins, apricots, etc.)
- 2 cups (240g) all-purpose flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) salt
- ½ tablespoon (4-5g) ground cinnamon
- 2½ teaspoons (4g) Easter spice blend (1 teaspoon cinnamon, ¾ teaspoon ground nutmeg, and ¾ teaspoon allspice)
- 4 tablespoons (60g) melted butter
- 1 cup (120g) candied cherries (or fresh, frozen, maraschino, canned, etc.- optional to top the bun)
Instructions
- Preheat oven to 350℉ (180℃). Grease a loaf pan with baking spray, and set it aside.
- In a medium bowl, whisk the brown sugar, granulated sugar, honey, browning sauce, molasses, vanilla extract, Guinness stout, and an egg until combined.
- In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Then toss in the dried fruit, making sure the fruit is coated with flour and doesn’t stick together.
- Then mix the wet and dry ingredients until thoroughly combined, scraping down the sides of the bowl as you mix to make sure all the flour has been incorporated. Add the melted (or softened) butter and stir well.
- Pour the batter into the prepared loaf pan. Top with the cherries if you want, and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool before removing it from the pan. Optionally brush it with a sugar or rum glaze, slice, and enjoy. Enjoy!!!
Tips & Notes:
- Have the wet ingredients at room temperature for easier, smoother mixing.
- Toss the dried fruit in the dry ingredients (break up any clumps) before mixing the batter so they stay evenly distributed and don’t stick together.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Hi Paulette,
I have a question in your spice bun recipe you have 1 cup dried fruits (cherrys and Raisins) and 1 cup candied fruit (mixed peel) are both needed
No they are not. One cup(cherries) is optional to top bun. The other(raisins, candied fruit) for the bun. Have updated recipe to make it less confusing!!!
Ya man so good ,one of the best from Jamaica
It sure is Paulette.
Hi you’ve put a combination of cinnamon, nutmeg and allspice..but what are the quantities of each?
It depends on your preference , and doesn’t make that much difference . You can use 1 teaspoons cinnamon, I teaspoon allspice and 1/2 teaspoon nutmeg.
What temperature do you bake it at? I see you pre-Heat at 350…?
Thanks! I made this once before and burnt it slightly so trying again today!!!
Thank you!
Louisa Spencer
Hi Louisa! You bake at 350. Sometimes it might be your oven. If you feel it’s browning too fast then lower the temperature to 325 degrees.
I just, by chance, started following you on instagram and when I saw this bread and the rich colour I almost screamed, at work no less. I can’t wait to try it n serve it to my mum and siblings. Am seriously waiting for more inspirational updates. Thanks for making my month.
AWESOME! So glad you are here. Thanks for taking the time to let me know.
I usually buy the shop bought version but not any more! This is SO much better. Thank you so much for sharing this recipe. Looks amazing and it tastes amazing!
No more store-bought! Totally Agree. Thanks for taking the time to let me know .
This is one of the best recipes. I’m from the Caribbean and it sounds authentic. I’m making it now for Easter 2016.
Thanks Kathleen! Do let me know how it works out for you. Happy Cooking
Hi immaculate,
Since I came across your site some years ago, my jollof rice became worthy of the name JOLLOF. I was given a Jamaican spice bread by a friend and loved it to so much I decided to look for a recipe.
I was a bit wary about most of the recipes online on till I came across this one on Pinterest. The picture looked so good and then I saw it was by you. I am sold.
Will be making this tomorrow.
You recipes are amazing.
Yay! Femme. Glad to hear you are going to make this bun on the weekend. Thanks for the vote of Confidence. Do tell how it works for you. Happy cooking.
I can only imagine how glorious this smells when it is baking!
Sara, the smell is Heavenly!!!
Great recipe I look forward to trying it.
Are you able to put this recipe in grams?
Absolutely! Recipe updated.
Thank you so much ☺
I’m making for family today
I have actually been thinking of making gread with Guinness so I am quite excited to see your spiced bun version with it it. Looks lush.
Thanks Bintu. You are going to totally dig it!
Can I use rum instead of Guinness?
You sure can. If you can handle the alcohol content.
Can’t wait to try this!! What is browning and where can l get it??
Browning is burnt sugar- found in most Caribbean or International Super Markets. Lately they are making an appearance it some major super markets depending on neighborhood. If you can’t find it just replace it with molasses.
Just made this, did not have honey but still turned out very good!! Thanks for another great recipe
Can I use Brandy instead of Guiness or is it a must to use guiness?
No, it’s not a must to use Guinness- its optional. Brandy would work as well- but you might have to dilute it, according to preference.
Thanks for sharing Immy
I have never baked with Guinness. So I will have to keep this recipe in my repertoire to test out the flavours. I will skip the browning though as I don’t consume beef.
I love how rich this looks. Yummy!
Shreyashi, You are going to love baking with Guinness.
Sheryashi you can make your own natural browning by using burnt sugar.
Thanks for sharing!!!
Lovely bread! I can’t wait to reproduce it 🙂
A thin slice, a cuppa coffee and I can enjoy my afternoon reading <3
You sure would John.
I love the idea of adding the Guinness to this! It is such a beautiful dish and it looks tasty too. It would be a great hostess gift to bring to a dinner party too during this season! Thanks for sharing!
Great Idea Sarah! I usually offer them during this season to family and friends .
What a gorgeous bread, Imma. I don’t take alcohol so I’ll have to go without the Guinness. 🙂
Get it anyway you can AiPing.
Alcohol evaporates at relatively low temperatures so after baking with guinness or any alciholic product the only thing left in the finished baked priduct are the flavours assocuated with the alcololic addituve. All accohol is gone.
Thanks for sharing some helpful insights, Dwight.
This sounds incredible!
I make the all the time for my customers. Check out my Facebook page
Caribbean Queen of Kent
I can’t wait to try this…. guinness in my bread? ITs like a present sent from heaven! Your photos always make me want to cook immediately and this recipe is no exception! Pinned it!