An Easter loaf baked with fruit, spices and Caribbean sun

Spice bun, a staple in Jamaica, particularly over Lent. This quick bread is spice-forward and forgiving; Molasses and stout, essential ingredients in the Caribbean pantry, moisten and color the bun’s dark, tender crumb. Food Stylist: Simon Andrews. For many Jamaicans, spice bun is a staple of Lent, the 40-day period before Easter marked by prayer, penitence and restraint, for those observing. But there’s nothing restrictive about this baked good, so named for its bold seasonings.

But during the Lenten season, when it’s officially called Easter bun, it gets a fruity face-lift, enhanced with added raisins and red cherries.Golden Krust Caribbean Bakery, a family-run, fast-casual chain with more than 100 outposts in the United States, first started making and selling bun in 1949 as Hawthorne & Sons Bakery in St. Andrew Parish, Jamaica.

2. In a large bowl, add the eggs, sugar, beer, oil, molasses, bitters and vanilla; whisk to combine. The mixture should be dark and viscous. 5. Bake on the center rack until the edges of the spice bun pull away from the sides of the pan, 70 to 75 minutes. Because the batter is dark, it is important to keep an eye on visual cues for doneness. Around the 70-minute mark, insert a cake tester into the center of the loaf; if it comes out with a few loose crumbs attached, the loaf is done. If the tester comes out with a thick smear of batter, bake for another 5 to 10 minutes.

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