Pain d’Épices (Spiced Bread)
Pain d'Épices is a French honey-and-spice bread with roots in Dijon, closely related to gingerbread but richer and more deeply spiced. Rye flour and a generous measure of honey give it a dense, moist crumb with a flavor that develops even further after a day of rest. From mixing to cooling, plan on about 1 hour and 15 minutes total.
Equipment
- Mixing Bowl
- Saucepan
- Whisk
- loaf pan
- Oven
Ingredients
- 1 cup honey preferably a dark, robust honey for richer flavor
- ¾ cup water
- ½ cup brown sugar packed
- 2 ½ cups all-purpose flour sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 325°F (165°C). Grease a loaf pan and set aside.
- In a saucepan over medium heat, combine honey and water. Heat just until the honey is dissolved and the mixture is smooth. Allow to cool slightly.
- In a large mixing bowl, combine the brown sugar, flour, baking powder, baking soda, and salt.
- Incorporate the spices: cinnamon, ginger, cloves, and nutmeg into the dry mixture.
- Pour the honey mixture into the dry ingredients and stir until just combined. Avoid overmixing for a tender bread.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Notes
Tammy’s Tips:
- Enhance the flavor by adding a teaspoon of orange zest to the batter.
- If you desire a more moist bread, substitute half the water with freshly squeezed orange juice.
- For a gluten-free version, use a gluten-free flour blend at a 1:1 ratio.
Nutrition
Calories: 262kcalCarbohydrates: 64gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 357mgPotassium: 73mgFiber: 1gSugar: 39gVitamin A: 3IUVitamin C: 0.2mgCalcium: 61mgIron: 2mg
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