Pain d’Épices (French Gingerbread Loaf) Recipe

Introduction

Pain d’Épices is a classic French gingerbread loaf known for its warm spices and rich, molasses-sweetened flavor. This beloved recipe from Bouchon Bakery yields a moist, fragrant cake perfect for cozy afternoons or festive occasions.

Ingredients

• 2 ¼ cups plus 2 teaspoons (340 grams) all-purpose flour
• 1 ½ teaspoons (8 grams) baking soda
• 1 tablespoon plus 1 teaspoon (7 grams) ground ginger
• 1 ½ teaspoons (4 grams) ground cinnamon
• ⅜ teaspoon (1 gram) ground cloves
• ½ plus ⅛ teaspoon (2 grams) kosher salt
• 1 cup plus 1 ½ teaspoons (220 grams) dark brown sugar, lightly packed
• 1 cup plus 2 ¼ teaspoons (340 grams) unsulfured blackstrap molasses
• 1 cup (215 grams) canola or vegetable oil
• ¼ cup plus 2 ½ tablespoons (100 grams) beaten eggs (about 2 large eggs)
• 1 ¼ cup plus 2 ½ tablespoons (336 grams) boiling water
• 1 tablespoon plus 1 teaspoon (5 grams) grated lemon zest (from about 2 lemons)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray two loaf pans with nonstick spray and line them with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and kosher salt until well combined.
3. Step 3: In a stand mixer or large bowl, mix the dark brown sugar, blackstrap molasses, and oil until smooth and well blended.
4. Step 4: Add the beaten eggs to the wet mixture, mixing gradually. Then, slowly incorporate the dry ingredients, combining gently.
5. Step 5: Pour the boiling water into the batter gradually, stirring to combine, then fold in the grated lemon zest carefully.
6. Step 6: Divide the batter evenly between the prepared loaf pans and smooth the tops.
7. Step 7: Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the loaves cool in the pans before transferring them to a wire rack to cool completely.

Tips & Variations

• Use blackstrap molasses for a deeper, richer flavor that defines this gingerbread.
• If using table salt instead of kosher salt, reduce the amount slightly to avoid over-salting.
• For added texture, try folding in chopped nuts or dried fruits before baking.
• Serve slices toasted with butter or a drizzle of honey for extra indulgence.

Storage

Wrap the loaves tightly in plastic wrap or foil and freeze for up to 1 week. Thaw in the refrigerator before serving. Once thawed, the bread keeps well covered at room temperature for 2 to 3 days. Reheat slices gently in a toaster or oven to refresh the flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of molasses?

Unsulfured blackstrap molasses is recommended for its robust flavor, but light or regular molasses can be used for a milder taste. Adjust sugar levels if needed to balance sweetness.

Is this recipe suitable for vegetarians?

Yes, this Pain d’Épices recipe contains no meat or gelatin ingredients and is suitable for a vegetarian diet.

Pain d’Épices (French Gingerbread Loaf) Recipe

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4.8 from 135 reviews

Pain d’Épices, also known as French gingerbread loaf, is a fragrant and moist spiced cake featuring a blend of warm spices like ginger, cinnamon, and cloves combined with dark brown sugar and molasses. This recipe from Bouchon Bakery yields a rich, dense loaf with a deep flavor profile, perfect for dessert or a comforting snack.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 2 loaves (about 12 slices per loaf) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 ¼ cups plus 2 teaspoons (340 grams) all-purpose flour
• 1 ½ teaspoons (8 grams) baking soda
• 1 tablespoon plus 1 teaspoon (7 grams) ground ginger
• 1 ½ teaspoons (4 grams) ground cinnamon
• ⅜ teaspoon (1 gram) ground cloves
• ½ plus ⅛ teaspoon (2 grams) kosher salt

Wet Ingredients:

• 1 cup plus 1 ½ teaspoons (220 grams) dark brown sugar, lightly packed
• 1 cup plus 2 ¼ teaspoons (340 grams) unsulfured blackstrap molasses
• 1 cup (215 grams) canola or vegetable oil
• ¼ cup plus 2 ½ tablespoons (100 grams) beaten eggs (about 2 large eggs)
• 1 ¼ cup plus 2 ½ tablespoons (336 grams) boiling water
• 1 tablespoon plus 1 teaspoon (5 grams) grated lemon zest (from about 2 lemons)

Instructions

1. Preheat the oven and prep pans: Preheat your oven to 350°F (175°C). Spray two loaf pans with nonstick spray and line them with parchment paper to ensure easy removal of the loaves after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt until evenly combined. This ensures the spices and leavening are properly distributed in the batter.
3. Blend wet ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine the dark brown sugar, blackstrap molasses, and canola or vegetable oil. Mix until smooth. Gradually add the beaten eggs into the mixture, mixing well after each addition.
4. Add dry ingredients: Slowly add the dry ingredient mixture into the wet ingredients while mixing on low speed, to prevent flour from flying. Mix until just incorporated to avoid overworking the batter.
5. Finish batter: Gradually pour the boiling water into the batter while mixing gently to combine. Fold in the grated lemon zest to add a bright, citrusy aroma that balances the rich spice flavors.
6. Pour and bake: Divide the batter evenly between the prepared loaf pans. Place them in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
7. Cool and store: Allow the cakes to cool in the pans for about 10-15 minutes before removing and transferring them to a wire rack to cool completely. Once cooled, wrap the loaves tightly and freeze for up to 1 week if not consuming immediately. Defrost in the refrigerator before serving to maintain freshness.

Notes

• Use unsulfured blackstrap molasses for a deep, robust flavor that complements the spices.
• If using table salt instead of kosher salt, reduce the amount slightly to adjust for different saltiness levels.
• This recipe is adapted from the classic Bouchon Bakery Pain d’Épices.
• The grated lemon zest provides a subtle citrus note that brightens the overall flavor.
• Allow the loaf to rest a day if possible to let the flavors meld for an even better taste.

Keywords: Pain d’Épices, French gingerbread loaf, Bouchon Bakery, spiced cake, molasses gingerbread, French dessert, gingerbread loaf