Costa Rican Caribbean Pan Bon

Pan bon is a dark, spiced bread derived from English gingerbread, a faithful representative of the blend of European and Caribbean cultures in the Limón region.

The recipe arrived in Limón with Jamaican immigrants in 1872, who worked on building the railroad to the Atlantic, substituting ginger with cane molasses due to the abundance of sugar plantations in the area.

Costa Rican Caribbean Pan Bon

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• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 10 servings
• Category: Bakery
• Cuisine: Costa Rican

Print Recipe

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Ingredients

• 15 g of yeast
• 150 g of tapa de dulce (raw cane sugar block), ground (about 5.3 oz)
• 4 cups of flour
• 60 g of candied dried fruit (about 2.1 oz)
• 60 g of raisins (about 2.1 oz)
• 15 g of vanilla extract
• 60 g of lard (about 2.1 oz)
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of allspice
• 1 of egg white, for brushing
• to taste of honey (optional)

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Instructions

1. Activate the yeast, dissolve the yeast in a little warm water with a tablespoon of sugar, letting it activate for a few minutes.
2. Make the dough, in a large bowl, mix the flour, ground tapa de dulce, nutmeg, and allspice.
3. Add the wet ingredients, add the lard, vanilla extract, and activated yeast, kneading until you get a smooth dough.
4. Add the fruit, stir in the candied fruit and raisins, distributing them evenly through the dough.
5. Let it rise, cover the dough and let it rest in a warm place until it doubles in size.
6. Shape the bread, divide the dough and shape the loaves, placing them on a greased baking sheet.
7. Brush, brush the surface with egg white.
8. Bake, bake in a preheated 180°C (350°F) oven for 35 to 40 minutes, until cooked through and firm.
9. Serve, let cool before slicing and serving.

Tips for getting it right

• Letting the dough double in size before baking is key to a well-risen loaf.
• Tapa de dulce (cane molasses) is the ingredient that gives pan bon its dark color and characteristic flavor.
• Distributing the candied fruit and raisins well keeps them from clumping in one part of the bread.
• Brushing with egg white before baking gives the bread a characteristic shine.

Traditional variations

• It’s also known as “Easter bon,” since it’s traditionally eaten during Holy Week.
• In some recipes, part of the lard is replaced with butter for a milder flavor.

How to serve

Pan bon is served in slices, on its own or with butter, alongside coffee.

It’s a faithful representative of the European and Caribbean cultural blend of the Limón region, sold in bakeries and Caribbean restaurants throughout the country.

Recommended sides

• Coffee
• Butter

Did you know?

Pan bon arrived in Limón with Jamaican immigrants who worked on building the railroad to the Atlantic in 1872.

It’s also known as “Easter bon,” since it’s traditionally eaten during Holy Week.