Name: French Spice Bread (Pain d'épices)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups All-purpose flour; 1 cup Honey; 0.5 cup Whole milk; 0.25 cup Dark brown sugar; 1 teaspoon Baking soda; 1.5 teaspoons Ground cinnamon; 1 teaspoon Ground ginger; 0.5 teaspoon Ground nutmeg; 0.25 teaspoon Ground cloves; 0.5 teaspoon Fine sea salt; 1 teaspoon Orange zest; 1 tablespoon Unsalted butter

Pain d'épices, literally "spice bread," is a cherished traditional French quick bread or cake, deeply rooted in medieval European honey-bread recipes. Celebrated for its rich, complex aroma and taste derived from a generous amount of honey and a blend of warm spices, it's a quintessential winter comfort food, often enjoyed during festive seasons or as a rustic breakfast. This dense, moist loaf offers a delightful balance of sweetness and spice, embodying centuries of French culinary heritage.

Instructions

1
Preheat your oven to 325°F (160°C). Grease and flour a standard 9x5-inch (23x13 cm) loaf pan, or line with parchment paper.
2
In a small saucepan over medium-low heat, gently warm the honey, whole milk, and dark brown sugar, stirring until the sugar is dissolved and the mixture is well combined. Do not boil.
3
In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine sea salt.
4
Pour the warm honey mixture into the dry ingredients. Add the orange zest. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
5
Pour the batter into the prepared loaf pan, spreading it evenly with your spatula.
6
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. The top should be deeply golden brown.
7
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
8
Once completely cooled, slice and serve. Pain d'épices is often best enjoyed a day after baking, allowing the flavors to deepen and meld.

Chef's Tips

•For the best flavor, let the Pain d'épices rest overnight before slicing. The spices and honey will meld and deepen beautifully.
•Serve plain, with a smear of butter, or alongside a dollop of crème fraîche or fruit compote.
•Store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to a week, or freeze slices for longer storage.