French Spiced Bread (Pain d’Épices)moist Gingerbread Loaf Cake

Experience the rich, aromatic flavors of French Spiced Bread (Pain d’Épices), a moist gingerbread loaf cake that’s perfect for any occasion.

Infused with warm spices like cinnamon, cloves, and ginger, this traditional French treat is a delightful blend of sweetness and spice, ideal for breakfast, tea time, or as a comforting dessert.

It’s the best gingerbread recipe, a tried-and-true recipe I’ve cherished for years! Soft and luscious and always welcome especially during the festive season.

Not only is it perfect as a delightful Christmas gift for friends and family, but it’s also incredibly versatile.

Extra Soft Gingerbread – French pain d’epices recipe

Gingerbread, or as we now it in french cuisine Pain d’épices, has always been one of my favorite indulgences, my ultimate guilty pleasure.

Whenever I visit Algeria or France, I make sure to stock up on it for my snacks. There’s truly nothing more delicious than a slice of gingerbread topped with a little butter and a dollop of orange or apple marmalade.

It’s Enjoyable to have a slice with a warm cup of tea for a cozy treat, or add it to your dinner party’s aperitif platter for a touch of festive charm.

Get ready to bake the most tender and delicious pain d’epices everyone will love!

This easy recipe gives a gingerbread that’s extra soft and incredibly flavorful.

It’s so satisfying that I’ve completely stopped buying store-bought versions!

I’ve been making this recipe for years, ever since I discovered it through a french food blogger.

It’s the perfect recreation of the soft, tasty pain d’épice I loved as a child. Each bite is pure nostalgia and comfort!

You can use this gingerbread in : Pain d’epices toasts with foie gras and french onion confit

All The Ingredients You’ll Need To Make This pain d’epices bread

This list of ingredients looks long, but you will see that these are easy to have and find in your kitchen cupboard.

• 135 g semi-skimmed milk
• 1 clove
• 90 g butter
• 80 g brown sugar
• 110 g liquid honey
• 2 eggs of 35 grams each
• 20 g candied orange zest or candied orange
• lemon zest
• 105 g all-purpose flour
• 60 g buckwheat flour
• 1 g fleur de sel
• 3 g baking soda (1 teaspoon)
• 1 g powdered ginger
• 2 g powdered cinnamon
• 2 g gingerbread spices
• 1 g powdered liquorice
• 18 g powdered molasses
• 20 g candied ginger (I think I overdid it on this side, 50 grs for me, I love the taste so much)

How To Make This Gingerbread Loaf Cake (Step-by-Step!)

Infuse the Milk:

1. Bring the milk to a boil.
2. Add the clove and let it steep off the heat for 5 minutes.
3. Strain the milk to remove the clove.

Prepare the Wet Ingredients:

4. In a saucepan, melt the butter, brown sugar, and honey over low heat.
5. Once the mixture is lukewarm, add the beaten eggs and mix until smooth.

Combine the Dry Ingredients:

6. Mix the flours, bicarbonate, spices, brown sugar, candied orange zest, and fleur de sel in a bowl.

Blend Wet and Dry Ingredients:

7. Gradually fold the dry ingredients into the wet mixture.
8. Add thinly sliced ginger, almonds, and the infused lukewarm milk.

Prepare the Oven and Mold:

9. Preheat the oven to 170°C (340°F).
10. Butter and flour your baking mold.

Assemble and Bake:

11. Pour the dough into the mold, filling it about 2/3 full.
12. Let it rest for 10 minutes.
13. Bake for approximately 35 minutes (adjust based on your oven).

Tips:

• For a high gingerbread, use a 22 cm loaf mold.
• If using a 24 x 11 x 8 cm mold, your bread will be slightly shorter.
• For the best flavor and texture, gingerbread often tastes even better the day after baking, as the spices and ingredients have time to meld together!

how to store this gingerbread cake ?

To keep your gingerbread loaf or french spiced bread (pain d’epices) fresh and delicious, follow these storage tips:

– Store from 1 to 3 days at room temperature :

• Wrap the gingerbread loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container.
• Avoid Moisture: Keep it in a cool, dry place away from direct sunlight or heat sources.

– Store in the fridge for up to 1 week :

• Refrigeration: Wrap the loaf well with plastic wrap and place it in an airtight container before refrigerating. Allow it to come to room temperature before serving for the best texture.

– Store in the freezer for up to 3 months :

• Let the loaf cool completely.
• Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped loaf in a freezer-safe bag or container.
• Thaw in the refrigerator or at room temperature before serving.

Additional Tip:

For the best flavor and texture, gingerbread often tastes even better the day after baking, as the spices and ingredients have time to meld together!

Other recipes to try

• French apple tart recipe : tarte normande
• french Chocolate fondant cake recipe
• French bakery beignets filled with jam
• Classic french crepes easy recipe
• Authentic French Toast (pain perdu) Recipe