Belizean Bun Recipe

The Belizean Bun is a traditional, spiced fruit bread that's cherished in Belize, often served during the holiday season or special occasions. Known for its moist and slightly dense texture, this bun is made with a combination of dried fruits, spices, and a hint of rum or brandy. It’s perfect as a dessert or snack and brings together the rich flavors of Belize’s culinary heritage in every bite.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8

Course: Dessert

Cuisine: Caribbean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice powder
1 cup brown sugar packed
1 cup unsalted butter softened
2 large eggs
½ cup milk or plant-based milk
1 cup mixed dried fruits raisins, currants, prunes, etc.
1 tablespoon vanilla extract
2 tablespoons dark rum or brandy optional
Zest of 1 lemon or orange optional
¼ cup chopped nuts walnuts, almonds, or a mix – optional

Equipment

Mixing bowls (large and medium)
Measuring cups and spoons
Whisk or electric mixer
Stand mixer (optional)
Loaf pan or baking dish (8-9 inches)
Cooling rack
Baking parchment or greaseproof paper
Oven
Knife for slicing

Method

Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, ensuring there’s enough room for the dough to rise.
Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and allspice. Set aside.
Cream the butter and sugar: In another mixing bowl, cream together the softened butter and brown sugar using a whisk or electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional citrus zest (orange or lemon).
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined.
Fold in the dried fruits and nuts: Carefully fold in the mixed dried fruits, nuts, and rum/brandy (if using). The mixture should be thick and sticky.
Transfer to the pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bun to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. Slice and enjoy!

Notes

Optional Add-ins:
You can add other dried fruits such as chopped apricots, figs, or even tropical fruits like mango for a unique twist. Nuts like walnuts or almonds can also be incorporated for additional texture.
Rum/Brandy:
The addition of rum or brandy is optional but adds a rich, festive flavor to the bun. If you prefer an alcohol-free version, simply omit the alcohol and use fruit juice or water instead.
Storage:
The Belizean bun can be stored in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.
Vegan Variation:
To make this bun vegan, substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based butter and milk.