Jamaican Spice Bun

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This Jamaican Spice Bun is usually served with cheese and served during the Easter holiday. I eat it year round, don’t judge me. It’s a delicious bread recipe that is a part of the Jamaican Culture and can easily be made at home.

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This post was updated on 3/3/2021.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Any Jamaican will let you know that it is a must to eat “Bun & Cheese” for Easter. Growing up, it was a must for me to eat Bun & Cheese every time I visited the Jamaican bakery.

This homemade version is easy to make and is quite delicious. I like to slice it up and place slices of sharp cheddar cheese on it.

How to Make Jamaican Spice Bun

Gather all your ingredients.

Soak the dry fruits in the beer to hydrate them. I do this for about 30 minutes.

Preheat the oven to 325 degrees Fahrenheit and grease a standard 8×4 loaf pan. Set aside.

Combine all-purpose flour, baking powder, ground cinnamon, and salt in a large bowl. Set aside.

In another bowl, combine brown sugar, egg, milk, honey, melted butter, molasses, browning, vanilla extract, and the beer that’s soaking the fruit. Do not pour the fruit in at this time, just the beer. Mix to combine.

Remove 2 Tbsp of flour from the flour mixture and pour over the fruits and toss until they are covered.

Create a well in the middle of the dry ingredients and mix in the wet ingredients, stirring until combined.

Then add the fruits to this mixture and stir until incorporated.

Pour the mixture into the prepared loaf pan and bake on the middle rack in the preheated oven for 50-60 minutes, or until a toothpick entered in the middle comes out clean.

Allow bread to cool in the pan for about 5 minutes, then finish cooling on a cooling rack. Serve with cheddar cheese.

How to Store Jamaican Bun and Cheese

Store the bread inan air tight container. The bread will last for 2 days on the countertop or up to 5 days in the fridge.

Notes on Jamaican Bun and Cheese

• I use Red Stripe beer in this recipe.
• You’ll want to hidrate the dried fruits before adding them to the batter. It helps keep the bread nice and moist.
• Tossing the fruits in a little flour before adding it to the batter allows the fruit to distribute evenly in the bread and they won’t sink to the bottom.

*Adapted from Tanya’s Jamaican Spice Bread. Funny how this Tanya and I share the same name 🙂

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