French Spiced Bread

Spiced Bread / Pain d'Epices - Bruno Albouze - THE REAL DEAL

French Spiced Bread / Pain d’Epices Recipe

Makes 3 ea. 2x3x5.5-inches Mini Loaf Bread Pans or One Single Large Loaf Pan or 10 Cupcakes.
For best results make spiced bread a couple days ahead. Pain d’épice is the perfect holiday gift. Delicious as is, it can also be crumbled over pumpkin pies, mixed in custard, ice cream, yogurt… or for your next ultimate appetizer with foie gras.

1 cup (300g) honey
1/4 cup (50g) sugar
0.9 cup (210ml) milk
5 grams allspice
1gr (1 teaspoon) anis powder, ginger powder, cinnamon powder and coriander powder.
2 ounces (60g) candied orange peels*, diced
1 ea. orange zest
2 ea. (100g) eggs
A pinch of salt
1 cup (150g) all-purpose flour
1 cup (150g) rye flour
2 Tbsp (25g) baking powder.

*Candied orange peels slices or glazed orange peels can be purchased online.

Warm up honey, sugar, milk, allspice, spices, candied orange peels and zest to 120ºF (50ºC). Remove from heat, blend and set aside to infuse.
Meanwhile, sift flours and baking powered together.
In a large bowl or mixer, beat eggs and salt and pour in the lukewarm spiced mixture on medium speed. Add flours and mix until well combined. Fill the greased loaf pans 3/4 full and bake.

Bake in a preheated 350ºF (180ºC) oven for about 50 minutes – Bake 30 to 40 minutes more if using a single large loaf pan.
The way to tell when your cake is done: insert a toothpick or the tip of a pairing knife into the center of the cake; it should come out clean, with no streaks of batter.
Unmold and let cool completely. Wrap up and store in the refrigerators for up 2 weeks.

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