Last weekend, I had the most irresistible craving for pain d’épices. But not the kind you find in shops: overly sweet, with barely a whisper of real spice. No, I wanted the kind you make slowly at home, the real French gingerbread, baked on a quiet Sunday when time seems to stretch and soften.
I love these recipes that belong to weekends, the ones that ask you to slow down, to measure, to stir, to wait. As it bakes, the house fills with that deep, comforting scent of honey and spice, a scent that feels like Christmas, but gentler, without candles or artifice. Just warmth, patience, and the quiet joy of baking. For me, pain d’épices is full of memories: Strasbourg, where I lived as a student, wrapped in the glow of Christmas markets; and Prague, where I spent a year abroad, surrounded by the same fragrant comfort in the cold of winter.
What I love about this recipe is that everyone can make it their own; a little more cinnamon, a touch of anise, a hint of orange zest for brightness. Personally, I prefer it not too sweet, with most of the sweetness coming from honey, giving the crumb that caramelized, tender texture, and the spices a depth. So today, I’m sharing my own version, my signature pain d’épices. The kind that fills your home with the scent of warmth, nostalgia, and the first days of winter.
My Signature French Pain d’Épices
Ingredients
Base:
- ¾ cup 1 tbsp (250 g) chestnut honey
- ⅓ cup (80 g) dark brown sugar (preferably unrefined or molasses-rich)
- ¾ cup + 1 tbsp, or 7 fl oz, (200 ml) semi-skimmed milk
- ⅓ cups + 1 tbsp (200 g) all-purpose flour
- ¾ cup (50 g) chestnut flour
- 2 tsp baking powder
- ¼ tsp baking soda
- A pinch of fine sea salt
- 2 tbsp (30 g) melted butter
- 1 large egg
- 1 tbsp walnut liqueur or Cointreau, or strong black tea for a non-alcoholic version
Spices and flavorings:
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp crushed green anise seeds
- A pinch of ground cloves
- 1 tsp quatre épices (or a mix of cinnamon, clove, nutmeg, and white pepper)
- Finely grated zest of 1 organic orange
- (Optional) Pinch of unsweetened cocoa powder for depth of color
Instructions
- Preheat the oven to 320°F (160°C, convection). Butter and line a 9-inch loaf pan (about 22 cm).
- Warm the honey, brown sugar, and milk together in a small saucepan over low heat, stirring until smooth. Do not boil. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, spices, and orange zest.
- Gradually pour the warm honey mixture into the dry ingredients, whisking gently until you obtain a smooth, glossy batter.
- Add the egg, melted butter, and walnut liqueur (or your chosen substitute). The batter should have the texture of thick cream.
- Pour into the prepared pan and smooth the surface. Bake for 55 to 60 minutes, until golden brown and a knife inserted in the center comes out clean.
- Let cool for 10 minutes, then remove from the pan and transfer to a wire rack. Once completely cool, wrap the loaf in parchment paper or a clean linen cloth and let it rest for at least 24 hours before slicing. This resting time allows the flavors to deepen and the crumb to become soft, moist, and beautifully aromatic.
