Pain d'epices

When I had the idea to make this bread, I started browsing through my compilation of recipes. Then I realized that December it just a couple of months away. That thought make me think only one thing; It’s Amazing How times Flies!

This recipe I learned a couple of years ago, from a friend of mine who lived in France and also have a passion for cooking. Every holiday, party or social reunion she used to make Pain d'épices/ Ginger bread, and always make me drool! It was definitely one of the most tasteful and beautiful looking recipes I’ve ever tried. It contained honey, flour, cinnamon ginger and other spices.

This is a different version, as I prefer using fine brown sugar instead of honey, ground cardamom, cloves and crystallized ginger. I love this fragrant sweet bread. It is delicious, easy and versatile as well.Pain d'épices can be served as part of a dessert; with a scoop of ice cream or poached fruits,breakfast and even as an entree. Smearing some Pâté on it like foie gras or topped with caramelized vegetables like onions and mushrooms.


Again,this bread is so versatile, that possibilities are endless. :) I really hope you enjoy making this Pain d'épices!

 
Pain d'épices 
 
100 gr / 4 oz/ ½ cup unsalted butter
200 gr/ 7 oz soft brown sugar
2 large eggs
190 gr/ 7 oz plain flour
1 ½ tsp. Baking powder
¼ tsp. ground cardamom
¼ tsp. ground cloves
2 tsp. crystallized ginger
150 ml/ 2/3 cups milk

Preparation:
Preheat oven to 160 C/315 F. Greased a baking tray or a loaf pan. Set aside.
In a bowl and using an electric mixer cream butter and sugar. Then add the eggs one at a time. 

Fold into the creamy mixture all dry ingredients; flour, baking powder, spices and crystallized ginger. Add the milk and mix well. Pour this mixture into the prepared baking tray or loaf pan and bake for 40-45 minutes. Serve warm or cool with a spoonful of ricotta and your favorite marmalade.
*This bread can also be made in advance and frozen for a couple of months.