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My Signature French Pain d’Épices

A tender, delicately spiced French gingerbread, perfumed with chestnut honey, orange zest, and a sense of nostalgia.
4 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 1 day
Total Time 1 day 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 8 people

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.