Jamaican Easter Bun with Stout

Jamaican Easter Bun on a wood cutting board on a table with a blue cloth, wooden spoon, fruits, and spices.

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5 from 1 vote

Prep Time40

Cook Time1 15

Course: Breakfast

Cuisine: Jamaican

Servings: people

Calories: 278kcal

Author: Kelly Stilwell

Equipment

Loaf pan

Ingredients

4 Tablespoons butter unsalted
11.2 ounces Guinness Stout 1 bottle
½ tablespoon molasses
1 teaspoon pure vanilla extract
1 tablespoon guava jam
¼ cup raisins
¼ cup golden raisins
1 teaspoon lemon zest
1 Tablespoon orange zest
1 teaspoon allspice
1 teaspoon ginger fresh, grated
1 Tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
3⅔ cup flour all-purpose
¾ cup brown sugar
1 egg
½ plantain large or 1 small

Instructions

Preheat oven to 350º
Melt butter and set aside.
Beat egg. Set aside.
Add Guinness, molasses, vanilla, and guava jam, and egg to a large bowl.
Add sugar and stir until it's completely mixed in and sugar has dissolved.
Blend plantain in a food processor until mashed well.
Add plantain, zests, and ginger to Guinness mixture and set aside.
In a separate bowl, mix flour, salt, baking powder, and spices until well combined.
Add raisins and golden raisins.
Add wet ingredients to dry ingredients.
Spoon batter into a prepared loaf pan.
Bake loaf for 1 hour 15 minutes or until a wooden toothpick comes out clean.
Let set for 10 -15 minutes in pan until cool enough to handle.
Move to a wire rack to completely cool.

Notes

Your Easter Bun may need longer to bake depending on your oven. Start with the recommended time and gently check on it every 10 minutes or so. This is a very dense bread so it can take an hour and a half.

Make sure your plantain is ripe, but not too overripe as it will add a lot of extra moisture.

More traditional Jamaican Easter bun recipes use mixed peel, which is candied fruit similar to what’s found in fruit cake. You can add mixed peel along with the raisins if you prefer.

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