Ingredients2 h 30 m servings 245
- Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Per Serving: 245 calories; 5.4 46.9 3.2 22 147 Full nutrition
ReviewsRead all reviews 13
This is excellent thank you for sharing! Much easier to make it than look for a store that sells it.
I enjoy this bun. I love it. It real good. I have been searching for spice bun and this is the best one I found. Simple but nice. The only thing the change was beer. I use water and cap full of...
this is a great recipe! turned out perfect!! i wouldn't change a thing! although, it did make only one loaf pan. thanks for sharing!!!
This bread is amazing! My husband is Jamaican and Loves it! The second time I made it I added a little more raisins and added in some spiced Jamaican rum. The Spiced Rum made it even better! I a...
I made this for friends of mine & they said it was 10 times better than the bun they get overcharged for at their local jamaician stores! I added diced cherries as well. :D
Added walnuts and chopped cherries as well and it was absolutely delicious.
This recipe was a true hit. I made it on Easter. I'm not a baker but this bun came out moist, and authentic. If you put it in a large bunt pan you have to bake it for 2 hours. Great job Tanya!!
Thank you Tanya for sharing. This was a moist bun...not dry like the ones in the store. Being the "health nut" that I am, I substituted half of the flour with whole wheat flour. I used creamer...