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
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Jamaican Easter Spiced 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:
Alandre says
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.
ImmaculateBites says
Fantastic!! Thanks for letting me know.
Kwa says
What is the breakdown of the 2 1/2 teaspoons spice mix. Is it 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice?
ImmaculateBites says
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.
Alana says
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.
ImmaculateBites says
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!!!!!
Lesa says
Can’t wait to try this! Thanks for such clear and easy instructions! ☺
Lesa
ImmaculateBites says
Hi lesa! Glad to hear you find it helpful. Do let me know how it works out for you.
Jerseysfinest says
Made this today, solid recipe! Serving with Tastee Tin cheese. Very pleased.
ImmaculateBites says
WOOHOO! Glad to hear it was a success!
Abena says
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.
ImmaculateBites says
Awesome! Thank you so much for taking the time to let me know .
Happy a Great Easter!!!!
David says
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
ImmaculateBites says
It’s 9x 5 Loaf Pan.
Nix says
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 😀
Nix says
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 😉
ImmaculateBites says
No worries ! . Ask all you want. A cup is about 235 ml or 8 ounce. Happy Cooking!!!
Mayen says
Thanks so much Imma. I hope i can make this in a stove oven? I do not have a gas oven yet.
Elsa says
I will be making this bun this week end ,are you a Jamaican chef?
ImmaculateBites says
Awesome! Do let me know how it works out for you. Thanks
HERMA LEWIS says
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
ImmaculateBites says
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!
HERMA LEWIS says
Thank’s very much for ur guick response. I will let you know.
Herma
Shawn says
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
ImmaculateBites says
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!!!
Paulette says
Ya man so good ,one of the best from Jamaica
ImmaculateBites says
It sure is Paulette.
Emily says
Hi you’ve put a combination of cinnamon, nutmeg and allspice..but what are the quantities of each?
ImmaculateBites says
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.
Louisa Spencer says
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
ImmaculateBites says
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.
Stephnie says
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.
ImmaculateBites says
AWESOME! So glad you are here. Thanks for taking the time to let me know.