French Gingerbread Loaf (Pain d’Épices) – a tender, honey-rich spiced bread – a beloved French classic traditionally enjoyed during the Christmas season. This fragrant loaf is wonderfully versatile: serve it as a simple dessert, a cozy breakfast or brunch treat with coffee or tea, or pair it with compote or a slice of foie gras for a delicate taste.
With Christmas practically tapping at the window, my kitchen is already smelling heavenly. And what better way to welcome the season early than by baking my favorite French gingerbread loaf? Fair warning, though: this beauty is properly sweet –at least by my standards – so is best enjoyed in sensible slices and with some savory addition on top (think brie or foie gras).
MORE CHRISTMAS: Try these super easy no-bake Christmas cookies. Or these classic honey gingerbread cookies.
Behind the Bites
Story has it, honey has sweetened European baking since the days of winter solstice feasts-long before sugar ever showed up to the party. As Christianity spread, those honey-soaked cakes and breads slipped neatly into Christmas tradition. Medieval monasteries then helped perfect the lot, turning out early gingerbread into what would eventually become Lebkuchen and piernik.
In France, pain d’épices slowly grew from hearty honey-and-rye spice breads to a hard French classic with time. Honey gave the loaves their deep, cozy flavor and impressive preservance power – ideal for chilly markets and long winters. Even once sugar became cheap and cheerful, home bakers stuck with honey for its richness and charm. Today, gingerbread in it’s all shapes and sizes, including pain d’épices still carry that centuries-old magic, bringing a bit of old-world warmth to every Christmas table.
Ingredients and Substitutions
- Honey – the main star of the show
- Powdered sugar – to make it even more sweet
- Baking powder
- Eggs
- Milk
- Flour – all purpose,
- Gingerbread spice – includes equal parts anise powder, ginger powder, nutmeg and cinnamon, plus some vanilla sugar
- Fresh orange zest
- Butter for greasing the pan
How to bake a French Gingerbread?
1st: Combine all the dry ingredients – flour, powdered sugar, baking powder, gingerbread spice and orange zest. Stir to combine.
2nd: In a separate bowl combine runny honey, eggs and milk. Then pour into the flour mix and again combine. Transfer the batter into a well buttered loaf pan and bake in preheated oven on 180C/360F until a toothpick comes out clean.
Notes: The loaf can brown quickly, so if it starts to darken too much, simply place a sheet of baking paper over the top during the final part of baking.
French Gingerbread Loaf (pain d’epices)
Equipment
- 1 cake loaf pan, standard size
- 2 mixing bowls
Ingredients
- 250 g honey, runny
- 2 medium eggs
- 100 ml milk
- 100 g powdered sugar
- 250 g flour, all purpose
- 1 tbsp. orange zest, fresh
- 2 tbsp. gingerbread spice *
- 1 tbsp. baking powder, heaping
- butter for greasing loaf pan
Instructions
- In a large mixing bowl combine flour, gingerbread spice, baking powder and orange zest. Add in the powdered sugar and mix well to combine.
- Then, in a separate bowl add in the liquid honey, eggs and milk. Whisk to combine completely.
- Next, pour the liquid honey mixture into the flour and whisk until well combined and homogenous.
- Then, generously grease the loaf pan with butter and pour the batter in the pan.
- Bake in preheated oven (180C/360F) for about 50-60 minutes or until a toothpick comes out clean. Remove from pan and let cool. Slice and enjoy.
Notes
Nutrition
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Delicious French Christmas!