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

French

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 for a Soft and Moist French Gingerbread (Pain d’Épices)

This recipe may look like it calls for many ingredients, but most of them are simple pantry staples or baking spices you likely already have on hand. Here’s what you’ll need:

• 135 g semi-skimmed milk – used to infuse the clove and add moisture to the batter.
• 1 whole clove – for a subtle, warm spiced aroma.
• 90 g butter – melted gently, it enriches the bread and keeps it soft.
• 80 g brown sugar – adds sweetness and a slight caramel depth.
• 110 g liquid honey – the signature ingredient that gives French pain d’épices its unique flavor and tenderness.
• 2 medium eggs (about 35 g each) – to bind the batter and add structure.
• 20 g candied orange zest (or candied orange peel) – brings a fruity, zesty note that balances the spices.
• Fresh lemon zest – adds brightness and freshness to the flavor profile.
• 105 g all-purpose flour – the base of the batter, giving the bread its structure.
• 60 g buckwheat flour – for a rustic, earthy flavor and a denser crumb.
• 1 g fleur de sel – a delicate touch of salt to enhance all the flavors.
• 3 g baking soda (about 1 teaspoon) – the leavening agent that helps the loaf rise.
• 1 g ground ginger – adds a gentle heat and spiciness.
• 2 g ground cinnamon – warm and aromatic, a classic spice in gingerbread.
• 2 g gingerbread spice mix – a blend of festive spices that deepen the bread’s flavor.
• 1 g ground liquorice – a unique addition for a slightly sweet, herbal note.
• 18 g molasses powder – for richness, color, and depth of flavor.
• 20 g candied ginger (or up to 50 g if you love a stronger ginger kick, like I do!) – adds chewy, spicy-sweet bursts in every bite.

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!

Possible Ingredient Substitutions for Pain d’Épices

• Milk → Use whole milk for a richer flavor, almond milk, oat milk, or soy milk for a dairy-free version.
• Butter → Replace with neutral oil (like sunflower or canola) or coconut oil for a lighter or dairy-free option.
• Brown sugar → Swap with coconut sugar, muscovado sugar, or even white sugar with a teaspoon of molasses.
• Liquid honey → Use maple syrup, agave syrup, or golden syrup. (Note: the flavor will change slightly.)
• Candied orange zest → Replace with candied lemon peel, dried cranberries, or even finely chopped dried apricots.
• Buckwheat flour → Substitute with whole wheat flour, spelt flour, or simply more all-purpose flour.
• Fleur de sel → Regular fine sea salt works perfectly.
• Ground ginger, cinnamon, gingerbread spice mix → Adjust with nutmeg, cardamom, or allspice if needed.
• Ground liquorice → Omit if you don’t have it, or use a pinch of anise seeds or star anise powder for a similar flavor.
• Molasses powder → Use liquid molasses or dark treacle.
• Candied ginger → Swap with raisins, dates, figs, or leave it out if you prefer a smoother loaf.

What to Do with Pain d’Épices

• Enjoy it plain – A simple slice with a cup of tea, coffee, or warm milk is a classic way to savor it.
• Spread with butter or jam – Add a little salted butter, orange marmalade, or apricot jam for a comforting snack.
• Pair with cheese – In France, it’s often served with foie gras, but it also goes beautifully with creamy cheeses like brie, camembert, or goat cheese.
• Use in desserts – Turn slices into a base for trifles, layered parfaits, or even tiramisu-style puddings.
• French toast style – Dip slices in beaten egg and milk, then pan-fry for a festive spiced French toast.
• Crumble into toppings – Crush it into crumbs to sprinkle over yogurt, ice cream, or roasted fruit.
• Holiday treat board – Add slices to a Christmas platter alongside gingerbread cookies, dried fruits, and nuts.
• Savory pairing – Serve toasted slices with roasted duck, chicken, or glazed ham for a sweet-savory twist.
• Gift idea – Wrap a loaf in parchment and ribbon; it makes a lovely homemade holiday present.

Other french recipes to try

• King’s Cake brioche from Provence-brioche des rois recipe
• Classic french crepes easy recipe
• French apple tart recipe : tarte normande