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.
Made your spicy bun twice with much success. I was pleasantly surprised at how moist it was. I’m accustomed to the yeast buns during this season but so glad I found this recipe. Great taste, less work. Thank you fotr sharing. Incidentally, does this bun freeze well?
Thanks . It does freeze well. Tightly wrap in Saran Wrap or plastic wrap.
May I ask how long it can be kept frozen I have a store bought one that has a months expiry date but want to freeze it for about the same time, as I have to go somewhere for a month and prefer to keep it home.
It sure can. Tightly wrap and place in a ziplock bag . Then remove and reheat in the oven on low heat(250-300 degrees) until heated through.
Thanks so much for the recipe! I just baked two today. The first one, I used all Guinness, and the second one was half milk/half Guinness for liquid. Can’t wait to dig in!
Great! Thanks for taking the time to let me Faith.
Hey Imma! I just wanted to thank you for this amazing recipe! My boyfriend and I are both Jamaican so it’s been such a joy being able to recreate the taste of home over here in the UK. My coworkers are all huge fans of this as well – I had to bake more the demand was so high! I’m planning to make another for my family Easter gathering and I know it’s going to be a hit!
Thank you so much Tamara!!! So happy to hear this!
Thanks for getting back with me. My husband’s co-worker is Jamaican and has never made a bun. She is going to bake your recipe too. Happy early Easter !!!
Hi! I just came across your Easter Bun recipe. I am going to make it this Easter- 2018. I have a couple questions:
-Are the cherries on top and in the batter maraschino or candied?
– My husband and I do not drink alcohol. Can I use the name brand drink called Malta?
– Is browning used for flavor and color? Will it make a big difference if I don’t use it?
-Can you eat Velveeta cheese instead of Tastee Cheese with this?
As you can see- I am totally going to make this! I have read all your reviews and it sounds like it makes an awesome bun! I can’t wait to bake this! Thanks so much.
Hi Verlina, the cherries on top are maraschino and yes you can use Malta and Velveeta cheese works as well – What ever cheese rocks your boat.
Yes browning is used for both flavor and color . Hope this helps ! Happy Cooking !!!
I tried this recipe and it came out great.
Guinness gives it great color and flavor.
Just Mix a little bit of honey with maple syrup
And brush the top 2-3 times for beat results.
Awesome ! Thanks for taking the time to share with us. Happy Holidays!!!
What is Jamaican Browning. What does it consist of
It’s burnt sugar . Sold in Caribbean Markets and some supermarkets depending on location.
Followed recipe exactly, except put one cup raisins only instead of fruits and cherries. It came out amazing! Family and friends loved It!
So pleased to hear Simone! Thanks for letting me know.
Hi there, Can I use real cherries soaked in Rum or will it get soggy?
Real cherries would do just fine.
Hello Imma,I love love this bun!! I make it when ever I feel I deserve a treat! It is so lovely. Pls can I use a non alcoholic malt drink to replace the Guinness? I want to give it as a gift to someone who doesn’t take alcohol. Thank you
Hi Lizzy ! You sure can. Another reader tried them with malt and loved it . Thanks!
So I tried the recipe last night and it came out great!! I did not have Guinness and so I used malt beer. I love it! Thanks again for such an easy and straightforward recipe!
Lesa
Awesome! Glad to hear it worked out well for you with malt beer. Thanks for taking the time to let me know.
I just made this bun and it was exceptionally great. I am Jamaican and I have never tasted a bun so great. The one bought in the store is way too sweet and dry so I opted to use yours and I am grateful. I kind of added some other stuff but I can tell you your recipe SELLOFF. Thanks so much.
Fantastic!! Thanks for letting me know.
What is the breakdown of the 2 1/2 teaspoons spice mix. Is it 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice?
I used this measurement; 1 teaspoon cinnamon, 1 teaspoon allspice and 1/2 teaspoon nutmeg. It’s more of personal preference. You can always switch it up.
Made this for my dad this Easter and he loved it! He’s vegan, so I subbed the egg with found flax seed, mixed in spelt flour and used agave instead of white sugar. You wouldn’t have known I changed a thing! Tasted like I bought it fresh out a Caribbean vegan bakery! Can’t wait to try all your vegan recipes! Thinking I’ll try the doubles first ;). Thank you for sharing all these incredible recipes.
I have been skeptical about using flax seed to replace eggs in baking. You, my friend, have just convinced me to give it a try. Am sure other readers would benefit from this too! Thank you so much for sharing Alana.
P.S you are going to go crazy for the doubles , can’t seem to get enough of it.
Have a Great Day!!!!!
Can’t wait to try this! Thanks for such clear and easy instructions! ☺
Lesa
Hi lesa! Glad to hear you find it helpful. Do let me know how it works out for you.
Made this today, solid recipe! Serving with Tastee Tin cheese. Very pleased.
WOOHOO! Glad to hear it was a success!
I’m married to a Jamaican and today he said he wanted bun for Easter and I came across your recipe.I followed all the instructions without changing anything and I must say it came out perfect.THANKS for sharing the recipe and will be coming back on your page for more recipes.
Awesome! Thank you so much for taking the time to let me know .
Happy a Great Easter!!!!
I WAS LOOKING FOR JAMAICAN EASTER BUN RECIPES AND I CAME ACROSS YOURS…YOU DID NOT SAY WHAT SIZE LOAF PAN YOU USED…I HAVE COUNTED THE CHERRIES ON TOP….WAS IT ONE OR TWO SIX INCHES LOAF PAN YOU USED….THANKS FOR YOUR REPLY
It’s 9x 5 Loaf Pan.
Hello! Can anyone who’s already made this let us know how it turned out? Every time I try to make something like this it’s a catastrophe 😀 Too dry, won’t rise, tough or too “cake-y”
Does it have that real “solid”kind of bun texture? Almost chewy but not quite? Tell me quick before I go and buy the guinness 😀
Um… you know a “cup” of Guinness? How big is a cup, please? Take pity on a poor Brit!
Apart from that, apologies for my previous daft question, I can see that several peeps have tried it and loved it! Off to buy a tin of Guinness now 😉
No worries ! . Ask all you want. A cup is about 235 ml or 8 ounce. Happy Cooking!!!
Thanks so much Imma. I hope i can make this in a stove oven? I do not have a gas oven yet.
I will be making this bun this week end ,are you a Jamaican chef?
Awesome! Do let me know how it works out for you. Thanks
Hi Imma
Your bun looks so yummy I would love to make it but family member has allergy to eggs. Pls can leave out the egg. Or an alternative.
Thanks Herma
Hi Herma! You can use 1/4 cup apple sauce or vegetable oil to make up for the egg. Do let me know how it works out for you. Thanks!
Thank’s very much for ur guick response. I will let you know.
Herma