Imagine a slice of heaven that transports you straight to the charming bakeries of France, where every bite tells a story of tradition and warmth. This Bouchon Bakery Gingerbread Pain d'Épices is not just a recipe; it's a culinary journey that will transform your kitchen into a Parisian pastry haven. With its perfect blend of aromatic spices and rich, moist texture, this gingerbread loaf promises to be the star of your baking repertoire, guaranteed to impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup honey
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour a 9x5-inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened unsalted butter with brown sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add honey to the butter-sugar mixture and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula.
- Add eggs one at a time, beating well after each addition and ensuring complete integration before adding the next egg.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. The gingerbread can be stored in an airtight container at room temperature for up to 3-4 days.
Tips
- Ingredient Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense loaf.
- Spice Freshness: Use fresh, high-quality ground spices for the most vibrant flavor. Consider toasting whole spices and grinding them yourself for an extra flavor boost.
- Pan Preparation: Properly buttering and flouring the pan is crucial to prevent sticking and ensure an easy release.
- Cooling is Key: Allow the bread to cool completely before slicing to help it set and develop its full flavor profile.
- Storage Hack: Wrap the cooled loaf in plastic wrap to maintain moisture, and it will taste even better the next day as the spices continue to meld.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
