Pain épice versus American Gingerbread

Gingerbread or Pain d’épice as it is called in France is different in both texture and taste from American gingerbread. However, if you love the warm spiciness of American gingerbread, you are sure to love the French version as well. Be sure to use honey instead of granulated sugar. Honey changes the texture and taste of the product.

My first experience with pain d’épice happened in Dijon.  We bought nonnettes at the weekly market because they were small, portable and perfect for mid-morning snack. Nonnettes are orange flavored but they also contain the same spices as pain d’épice. These little cakes were so moist from the honey and just amazing so before the market closed we headed back and bought a pain d’épice. Wow – all the honey in this bread makes it super moist and so good!

Ingredients

• 250 grams of flour
• 4 1/2 tablespoons of honey
• 3 1/2 tablespoons of water
• 5 tablespoons of oil
• 1 large egg
• 3/4 teaspoons cinnamon
• 3/4 teaspoons ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg

Directions

With an electric mixer, mix all the ingredients for your pain d’épice for about 1 minute at low speed. Then, mix 3 minutes longer at high speed. Pour into a buttered loaf pan and back for 60 minutes at 160 degrees Celsius (320 degrees Fahrenheit). Do not over bake! Let cool and remove from pan. Wrap in plastic wrap and store in the refrigerator.

The warm spiciness of this honey flavored dense treat speaks to everything I love about autumn. You can read a bit about its history on this site.

Bon appetit!