Pain d'Épices (Bouchon Bakery French Gingerbread Loaf)
User Reviews
5
Pain d'Épices (Bouchon Bakery French Gingerbread Loaf)
Description
This Pain d'Épices uses specific spices—ginger, cinnamon, and cloves—paired with blackstrap molasses to create a deeply flavored, moist gingerbread loaf. The molasses contributes bitterness and minerals, differentiating it from sweeter molasses varieties. The use of baking soda helps with leavening while maintaining a dense texture customary to this bread.
The lemon zest adds a fresh citrus note, offsetting the deep spice and molasses richness. The batter is gently mixed and baked in loaf pans lined with parchment for even cooking and easy removal.
This gingerbread loaf works well sliced for breakfast, tea time, or dessert. It can be stored several days wrapped tightly to maintain moisture. The recipe highlights the importance of using blackstrap molasses, as substituting regular molasses will alter the flavor and texture significantly.
Ingredients
- 2 ¼ cups plus 2 teaspoons all-purpose flour 340 grams
- 1 ½ teaspoons baking soda
- 1 tablespoons plus 1 teaspoon ground ginger
- 1 ½ teaspoons cinnamon ground, (4 grams
- ⅜ teaspoon ground cloves
- ½ plus ⅛ teaspoon kosher salt 2 grams
- 1 cup plus 1 ½ teaspoons dark brown sugar lightly packed
- 1 cup plus 2 ¼ teaspoons unsulfured blackstrap molasses
- 1 cup canola oil or other neutral flavored oil, or vegetable oil
- ¼ cup plus 2 ½ tablespoons egg about 2 large eggs, beaten
- 1 ¼ cup plus 2 ½ tablespoons water boiling
- 1 tablespoon plus 1 teaspoon lemon from about 2 lemons, grated zest
Instructions
- Preheat the oven to 350°F. Spray two 8 ½-by-4 ½-by-2 ¾-inch loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment.
- Place the flour in a medium bowl and whisk in the baking soda, ginger, cinnamon, cloves, and salt. Place the brown sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 ½ minutes, until completely combined.
- Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams (¼ cup) at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest. The batter will be quite runny.
- Divide the batter between the two pans. Bake for 1 hour or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans and cool completely.
- The cakes can be wrapped in plastic wrap and frozen for up to 1 week. Defrost in the refrigerator and rewarm if desired. This gingerbread is best made a day ahead to allow the flavors to develop and deepen.
Notes
- Use blackstrap molasses specifically; regular molasses will change flavor and texture.
- Adjust salt quantity if using table salt instead of kosher salt to avoid oversalting.
- Line loaf pans with parchment paper for easier loaf removal after baking.
- Store the loaf wrapped tightly to retain moisture for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(8 ½-by-4 ½-inch) loaves (about 20 slices)
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 233kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 63mg | 3% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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