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
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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:
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!
susan mai says
Hi,
your recipe allows for us to change the servings which is great. I was wondering what serving amount I should select if I am using a reg loaf pan.
Thank you!
ImmaculateBites says
Hi Susan,I would go with 8-10 servings .
Milly says
Hi can I blend the fruits , cuz I don’t like feeling the whole fruits in cakes or breads and how would I incorporate the blend fruits
imma africanbites says
I haven’t tried it myself though, but I don’t see why it won’t work. So yes you can. Please do let me know how it turns out for you. Enjoy! 🙂
Donna says
Going to try this! Is there a ration of the spices for the 2 1/2 teaspoons spice mix?