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Pain d'Épices (Bouchon Bakery French Gingerbread Loaf)
5 from 39 votes

Pain d'Épices (Bouchon Bakery French Gingerbread Loaf)

Pain d'Épices is a French gingerbread loaf made with a blend of ground ginger, cinnamon, cloves, blackstrap molasses, and baking soda. The combination produces a moist, spiced loaf with a rich molasses flavor and tender crumb. Lemon zest brightens the batter, enhancing the warming spices. This loaf is ideal for slicing and enjoying with tea or as a spiced snack.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 (8 ½-by-4 ½-inch) loaves (about 20 slices)
Calories: 233 kcal
Course: Dessert, Breakfast, Bread
Cuisine: French

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

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 2 (8 ½-by-4 ½-inch) loaves (about 20 slices)

Amount Per Serving

Calories 233

% 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.