Best 5 Pain Depice French Spice Bread Recipes

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Pain d'épice is a traditional French spice bread that is often enjoyed during the holiday season. It is a fragrant and flavorful bread that is made with a variety of spices, including ginger, cinnamon, cloves, and nutmeg. The bread is typically made with a combination of rye flour and wheat flour, and it is often sweetened with honey or molasses. Pain d'épice can be enjoyed on its own or served with a variety of accompaniments, such as butter, cheese, or fruit. If you are looking for a delicious and festive bread to bake this holiday season, pain d'épice is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

PAIN D'EPICES RECIPE - FRENCH SPICE BREAD



Pain d'epices Recipe - French Spice Bread image

A classic French spice bread, this pain d'epices recipe is made with rye flour and a warming blend of ground spices sweetened with honey. Learn how to make your very own pain d'epice cake at home.

Provided by Wandercooks

Categories     Dessert     Snack

Time 50m

Number Of Ingredients 13

1 1/2 cups rye flour
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
2/3 cup honey
1/4 cup milk
3 tbsp sugar
1 egg
1/2 cup butter (softened)
1 pinch salt

Steps:

  • Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter.
  • Pop your rye flour into a large mixing bowl along with the ground ginger, cloves, cinnamon and nutmeg, baking soda and baking powder. Pour in the honey, give it a quick stir with a spoon, then blend using a handheld beater or stand mixer with paddle attachment on low speed.
  • Gradually stir in the following ingredients, one at a time: milk, sugar, egg, softened butter and salt.
  • Once the mixture is well combined, pour it out into a loaf pan. Don't forget to smooth out the top with the back of a spoon.
  • Bake for 45 mins or until a skewer poked into the middle comes out clean, then bask in the aromatic deliciousness of a slice of your freshly cooked pain d'epices!

Nutrition Facts : Calories 2302 kcal, Carbohydrate 347 g, Protein 26 g, Fat 101 g, SaturatedFat 61 g, Cholesterol 414 mg, Sodium 2053 mg, Fiber 20 g, Sugar 227 g, ServingSize 1 serving

HONEY SPICE BREAD



Honey Spice Bread image

If you go to a French honey stand or shop, or one of the many honey fairs that occur during the summer in Provence, pain d'épices - spice bread - will always be one of the items for sale along with the honey, as honey is a key an ingredient in these breads. This recipe is based on one by French Pastry School founder Jacquy Pfeiffer. His recipe, which does not contain any butter or oil, results in a very moist bread. You will need a small loaf pan, no bigger than 4 x 8 inches, or you can make mini-muffins.

Provided by Martha Rose Shulman

Time 1h

Yield About 40 mini-cakes or 1 small loaf, serving 12.

Number Of Ingredients 14

175 grams (1/2 cup) honey
20 grams (2 tablespoons) brown sugar
62 grams (1/2 cup) whole wheat flour
62 grams (1/2 cup) rye flour
5 grams (1 teaspoon) baking powder
1 teaspoon ground anise
1/4 teaspoon freshly ground pepper
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 grams (1/4 teaspoon) salt
55 grams (1 extra large) egg
50 grams (3 tablespoons) milk

Steps:

  • Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
  • Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
  • Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
  • In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
  • Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 4 grams, TransFat 0 grams

FRENCH SPICED BREAD



French Spiced Bread image

Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La Boîte. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

Provided by Kamel Saci

Categories     Dessert     Cake     Bread     Christmas     Kid-Friendly     Bake     Almond     Dried Fruit     Cinnamon     Party     Ginger     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 2 loaves

Number Of Ingredients 17

2 tablespoons melted unsalted butter
1/2 cup whole almonds
1/2 cup store-bought or homemade candied orange peel
1/2 cup dried apricots
1/2 cup dried plums
2 cups honey
1 1/4 cups whole milk
2 teaspoons kosher salt
6 (3") cinnamon sticks
3 star anise pods
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon Reims N.39 spice mix
2 teaspoons baking soda
2 large eggs
Special equipment:
2 (9x5") loaf pans

Steps:

  • Preheat oven to 325°F. Grease loaf pans with melted butter.
  • Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6-8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
  • Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
  • Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
  • Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35-40 minutes.
  • Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
  • Do Ahead
  • Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.

PAIN D'EPICE (FRENCH SPICE BREAD)



Pain D'epice (French Spice Bread) image

From a book I borrowed from the library about world breads, with a few amendments from myself and my husband who actually made the loaf the first time. It's quite hard to cut being extremely dense, but very very tasty and more like a cake than bread (other than the density)

Provided by bexfiles

Categories     Breads

Time 1h50m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

225 ml honey
225 g wholemeal rye flour
30 g white sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g ground almonds
1 teaspoon ginger peel
2 teaspoons fennel seeds
1/2 teaspoon ground cinnamon
12 cloves, ground
1/2 orange, zest of, grated
1/2 lemon, zest of, grated
milk, and
sugar, boiled to a syrup for glaze

Steps:

  • Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
  • Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
  • Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
  • Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
  • Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).

FRENCH PAIN D'EPICES



French Pain D'epices image

This version of a famous French spice bread is a compact loaf that anchors its reputation on anise, cinnamon, honey, almonds, citron, orange peel and 3 tablespoons of rum. Slice when cool and spread with butter and honey. It is even better the second or third day.

Provided by Olha7397

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

1 1/4 cups hot tap water (120 F 130 F)
1 cup sugar
3/4 cup honey
2 1/2 teaspoons baking soda
1 pinch salt
3 tablespoons rum
1 teaspoon ground aniseed
1 teaspoon ground cinnamon
4 cups all-purpose flour
3 tablespoons chopped blanched almonds
2 tablespoons chopped citron
1/2 teaspoon grated orange peel

Steps:

  • BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees.
  • In a small mixing bowl pour water and add sugar, honey, baking soda and a pinch of salt. Stir until it is dissolved. Mix in the rum, anise seed and cinnamon.
  • Measure flour into a large mixing bowl and pour in the liquid-stirring slowly but thoroughly to make a smooth batter. Drop in the almonds, citron and orange peel. Stir several times to mix throughout the batter. Preheat oven to 450°F Butter the tins and line with wax paper or parchment paper. Butter again.
  • Pour the batter into the tin or tins. With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides. This will compensate for the rise of the center during baking.
  • Place the bread in a very hot oven for 10 minutes; REDUCE the heat to moderate (350 F)for an additional 50 or 60 minutes. The loaf will test done when a wooden toothpick inserted in the center comes out clean and dry.
  • Remove bread from the oven. Turn the tins on their sides and carefully pull out the loaves by tugging gently on the wax paper. Let the loaves cool (preferably overnight) before slicing thinly. Makes 1 large or 2 small.
  • The Complete Book Of Breads.Bernard. Clayton, Jr.

Nutrition Facts : Calories 3631.5, Fat 18.8, SaturatedFat 1.8, Sodium 3336.4, Carbohydrate 799.5, Fiber 18.4, Sugar 411.3, Protein 58.7

Tips:

  • For a richer flavor, use dark rum instead of light rum.
  • If you don't have any mixed spice, you can use a combination of ground cinnamon, nutmeg, cloves, and ginger.
  • To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
  • Let the bread cool completely before slicing and serving.
  • Pain d'épices can be stored in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Pain d'épices is a delicious and festive bread that is perfect for any occasion. With its unique blend of spices and rum, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give pain d'épices a try!

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