Quick Summary: To make pain d'epices (French gingerbread), simmer honey, sugar, and water with star anise, cinnamon, and allspice, then let the syrup infuse for 24 hours. The next day, stir in flour, cornstarch, baking powder, and rum, fold in dried fruit and slivered almonds, and bake at 320°F (160°C) for about 1 hour 15 minutes. This egg-free, butter-free honey spice loaf has 387 calories per slice.
If you love gingerbread, there is more to bake this season: roll out a batch of mini gingerbread men cookies with the kids, decorate your Christmas tree with gingerbread cookie ornaments, or make a mandarin and gingerbread Pavlova for the holiday table.
What is pain d'epices?
Pain d'epices, meaning "spice bread," is a soft French quick bread made with honey and a blend of warm spices. It is often called French gingerbread in English, though the literal translation is spice bread rather than gingerbread.
Gingerbread recipes vary across France, but only three regions have traditionally produced pain d'epices: Dijon, Reims, and Strasbourg. The batter uses ground spices such as cinnamon, cardamom, nutmeg, pepper, or cloves, known as a pain d'epices blend. Some versions use only anise seeds, and the "most authentic recipe doesn't contain any ginger."
One thing that sets it apart is that French gingerbread is egg-free and butter-free, which makes it a good option for many food allergies. It is sweetened with sugar and a generous amount of honey, which gives the loaf its distinctive taste.
If you are in the USA, you can try the signature gingerbread at Thomas Keller's Bouchon bakery. In France, Maison Mulot & Petitjean in Dijon has been making its famous gingerbread since 1796.
Why you'll love this recipe
- Simple to make: this pain d'epices recipe is a no-knead loaf that even a beginner baker can pull off.
- Warm holiday flavor: honey and a blend of spices make a French gingerbread that fills the house with a festive aroma.
- Loaded with dried fruit: prunes, apricots, cranberries, and almonds add texture and flavor to every slice.
- Egg- and butter-free: a naturally dairy-free spice loaf that works for many food allergies.
- Great edible gift: this French Christmas bread keeps well and makes a thoughtful homemade present.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Honey: Use high-quality honey, such as flavorful buckwheat honey. For a gourmet version, switch honey for unsulphured molasses (made from ripe sugar cane), date syrup, or maple syrup and make a vegan gingerbread loaf.
- Warm spices: Use a mix of whole star anise, cinnamon sticks, and ground allspice.
- Flour: Use all-purpose flour for the first time, or experiment with other flours. To make gluten-free gingerbread, replace the flour indicated in a recipe with rice flour or chestnut flour. When using chestnut flour, remember to decrease the quantity of honey and sugar, as this flour adds sweetness.
- Cornstarch or potato starch are used interchangeably.
- Dark rum brings warmth and depth of flavor to the cake.
- Baking powder: Use fresh, aluminum-free baking powder.
- Dried fruits: Use dried apricots, cranberries, Medjool dates, raisins, and prunes, or experiment with other dried fruits.
Pro tip: Download this free 10-page fruit flavor pairing chart to discover other interesting combinations.
- Almonds: The recipe calls for slivered almonds, but you can replace them with coarsely chopped whole almonds.
Equipment
To make pain d'epices at home, gather these basic kitchen tools before you start:
- small saucepan
- colander
- large mixing bowl
- hand whisk
- nonstick loaf pan, or a silicone loaf pan
- wire rack
How to make Pain d'epices
Step 1. To make the syrup, pour water, honey, and sugar into a small saucepan, then add cinnamon sticks, whole star anise, and ground allspice (photo 1).
Step 2. Bring to a boil while mixing. Remove the saucepan from the heat (photo 2), cover it with plastic film, and let the honey mixture infuse at room temperature for 24 hours.
PHOTO 1
PHOTO 2
Step 3. The next day, heat the oven to 320°F (160°C). To make the batter, mix flour, cornstarch, and baking powder in a large bowl.
Step 4. Drain the syrup with a colander and discard the spices. Add rum to the syrup and mix.
Step 5. Stir the dry ingredients into the wet ingredients and combine them with a hand whisk (photo 3).
Step 6. Add whole prunes, dried apricots, cranberries, and slivered almonds to the mixture and mix (photo 4).
PHOTO 3
PHOTO 4
Step 7. Pour the batter into a prepared pan (buttered nonstick loaf pan or silicone loaf pan), filling it three-quarters full (photo 5).
Pro tip: Read more about how to bake with silicone molds.
Step 8. Bake for 1 hour and 15 minutes. Check for doneness with a toothpick: gingerbread is ready when it comes out dry from the center of the cake (photo 6).
PHOTO 5
PHOTO 6
Step 9. Remove the loaf from the bread pan and let it cool on a cooling rack.
Expert tips
- 0.5 oz (15 g) of star anise is approximately equal to 18 whole star anise or 9 teaspoons of ground star anise.
- Replace slivered almonds with blanched almonds.
- Experiment with dried fruit and make your combinations.
- For a gourmet version, switch honey for date syrup or maple syrup.
- Adjust the baking time and test the loaf/loaves for readiness with a toothpick if you use small loaf pans.
- Make-ahead option: Make the syrup one day ahead and infuse it with warm spices. The next day, make the bread dough and bake.
- Store the cooled gingerbread loaf in a plastic bag or airtight container at room temperature for up to 2 to 3 days. You can refrigerate it for up to a couple of weeks.
How to serve pain d'epices
Let the pain d'epices ripen for at least a day so the flavors can develop. Then slice it and serve it for breakfast or as a snack throughout the day, plain or with a little butter.
It also works with savory dishes. Try gingerbread croutons in pumpkin soup, or serve slices with foie gras, a spoonful of fig jam, or a drizzle of honey.
In France, people love pain d'epices with a cup of hot tea, alongside other festive bakes like Christmas gingerbread madeleines, or with Alsatian lagers such as Fischer.
Recipe variations
Like any classic recipe, pain d'epices has many variations. Each change adds a subtle nuance to the French spiced bread:
- Citrus: add lemon or orange zest, or candied orange peel, as chef Jacquy Pfeiffer does.
- Different spices: swap the whole star anise for cardamom pods, or lean on cloves and nutmeg.
- Dark and rich: add blackstrap molasses and dark brown sugar for a deeper color and flavor.
- Gluten-free: replace the all-purpose flour with rice flour or chestnut flour (reduce the honey and sugar slightly if using chestnut flour, since it adds sweetness).
- Vegan: switch the honey for molasses, date syrup, or maple syrup to make a vegan gingerbread loaf.
- Decorated: dust with icing sugar, add chocolate sprinkles, or drizzle with a lemon glaze.
Storing & freezing
Store the pain d'epices in a plastic bag or airtight container at room temperature for up to 2 to 3 days. Or refrigerate it for up to a couple of weeks.
Can you freeze French gingerbread? You can freeze your honey spice cake, covered with plastic wrap or in a freezer bag, for up to 2 months. To thaw, leave the loaf in the fridge overnight.
Recipe FAQ
What does pain d'epices mean in English?
Pain d'epices literally translates to "spice bread." It is often called French gingerbread in English, though the traditional recipe does not actually contain ginger, unlike American gingerbread.
How do you pronounce pain d'epices?
It is pronounced roughly "pan day-peess" (pan deh-peess). The final S is silent, and the phrase means spice bread in French.
Is pain d'epices gluten free?
The traditional recipe uses wheat flour, so it is not gluten-free as written. To make gluten-free pain d'epices, replace the all-purpose flour with rice flour or chestnut flour. With chestnut flour, reduce the honey and sugar slightly, since it adds sweetness.
What is the difference between gingerbread and ginger cake?
Gingerbread, or pain d'epices, is a loaf made with honey and spices. It contains no ginger and has a drier texture. Ginger cake is an American style made with molasses or treacle and ground ginger, and it has a moister texture.
What is gingerbread spice?
Gingerbread spice is a warm holiday spice blend. It usually contains cinnamon, allspice, and nutmeg, and many blends also add ground ginger, cloves, and cardamom.
What flour is best for gingerbread?
Traditional pain d'epices often uses whole wheat, rye, or buckwheat flour, though all-purpose white flour works well too. Rye flour gives a more compact loaf.
What fruit goes with gingerbread?
Dried and candied fruit pair well with gingerbread. Try raisins, prunes, dried apricots, cranberries, cherries, or candied orange and lemon peel.
Love loaf cakes? Try these next!
- Banana bread with streusel topping
- Raspberry loaf cake
- Pineapple carrot bread
- Pear pound cake
- Or browse all the cake recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Pain d'epices (French Gingerbread Loaf)
Pain d'epices is a traditional French gingerbread loaf, a no-knead honey spice bread made with warm spices and dried fruit. This French classic is egg-free and butter-free, perfect for Christmas, and makes a great edible gift.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
- Diet: Low Fat
Ingredients
For the syrup:
- 1 cup + 3 tablespoons (280 ml) water
- ½ cup + 1 tablespoon (190 g) honey
- ⅓ cup + 2 ½ tablespoons (110 g) granulated sugar
- 0.5 oz (15 g) whole star anise  (see note #1)
- 3 cinnamon sticks
- 1 teaspoon ground allspiceÂ
For the loaf:
- 2 ⅔ cup + 2 ½ teaspoons (340 g) all-purpose flour
- ¼ cup (37 g) cornstarch
- 2 ½ tablespoons (40 ml) dark rum
- 4 teaspoons (20 g) baking powder
- 2.6 oz (75 g) dried apricots
- 2.6 oz (75 g) prunes
- 2.6 oz (75 g) slivered almonds
- 1.5 oz (45 g) dried cranberries
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the syrup, pour water, honey, and sugar into a saucepan; add cinnamon sticks, star anise, and ground allspice. Bring to a boil while mixing. Remove the saucepan from the heat, cover it with plastic film, and let it infuse at room temperature for 24 hours.
- The next day, preheat the oven to 320°F (160°C). To make the dough, mix flour, cornstarch, and baking powder in a bowl.
- Drain the syrup with a colander and discard the spices. Add rum to the syrup and mix. Stir dry ingredients into the wet mixture and combine with a hand whisk.
- Add whole prunes, dried apricots, cranberries, and slivered almonds to the mix and combine. Pour the mixture into a buttered nonstick loaf pan or a silicone loaf pan, filling it three-quarters full.
- Bake for 1 hour and 15 minutes. Check the loaf for doneness with a toothpick: gingerbread is ready when it comes out dry. Remove the loaf from the bread pan and let it cool on a cooling rack. Â
Notes
- 0.5 oz. (15 g) of star anise is approximately equal to 18 whole star anise or 9 teaspoons of ground star anise.
- Replace slivered almonds with blanched almonds.
- Experiment with dried fruit and make your combinations.
- For a richer version, switch honey for date syrup or maple syrup. Â
- Adjust the baking time and test the loaf/loaves for readiness with a toothpick if you use small loaf pans.
- Make-ahead option: Make the syrup one day ahead and infuse it with warm spices. The next day, make the bread dough and bake.
- Store the cooled gingerbread loaf in a plastic bag or airtight container at room temperature for up to 2 to 3 days. You can refrigerate it for up to a couple of weeks.
Nutrition
- Serving Size: 1 slice
- Calories: 387
- Sugar: 37.4 g
- Sodium: 5 mg
- Fat: 5.2 g
- Saturated Fat: 0.4 g
- Carbohydrates: 79.3 g
- Fiber: 3.2 g
- Protein: 6.7 g
- Cholesterol: 0 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from the Video Masterclass of Eric Kayser's bakery. It was originally published on December 11, 2019. The recipe has been revised to include improved content.
Kellie @foodtoglow says
This looks so intensely flavoured and delicious. And I really appreciate that it has so much texture and visual interest. But I bet it tastes amazing even without the lush toppings 🙂
Irina says
Thank you Kellie! Yes, you are right that this Gingerbread loaf is tasty on its own, without a topping. However, the dried fruit topping brings a festive spirit:)
Tonje says
This loaf both looks and tastes great, absolutely perfect for Christmas!
Irina says
Thank you Tonje! This Gingerbread loaf is to enjoy for Christmas and at any time of the year!
Kelly Anthony says
I can't wait to make this recipe and fill my home with the delicious smell of fresh-baked spiced gingerbread.
Irina says
You will love it, Kelly! Happy baking and enjoy!:)
Sara Welch says
What a great recipe for Christmas! Looking forward to serving this on Christmas Eve! Looks too good to pass up, indeed!
Irina says
Thank you Sara! Your family or/and friends will love this Gingerbread!
Toni says
This is really amazing! Everyone at my house loved it!
Irina says
Thank you Tony! I am so happy to hear that you loved the recipe!
Beth says
What a flavorful loaf of bread! I cannot wait for my home to smell like this recipe - delicious!
Irina says
Thank you Beth! This Gingerbread is so flavorful that even our neighbors smell its aroma and flavors. It is amazing!
Anita says
Gingerbread with whole spices, dark rum, dried fruits, nuts, and speculoos. There can't be a more perfect loaf of bread for Christmas. 🙂
Irina says
I agree with you Anita! Thank you so much for your comment!
jack says
This recipe is really delicious! I love the use of the rum and spices. Perfect for December!
Irina says
Jack, it is true that this Gingerbread is perfect around holidays, but you would enjoy a slice at any time of the year as well:)
Annie @ Annie's Noms says
This looks amazing and so full of flavour!! I love the fact it's full of fruit and topped with Speculoos cookies - they are my favourite!
Irina says
Annie, I also love the decoration of the cake. It is something different and delicious as the same time. Thank you for your kind words:)
Erika says
This looks great and I love that I can find all of these ingredients locally.
Irina says
Yes, Erika, the ingredient list is not complicated and budget friendly. Moreover, this Gingerbread is easy to make! Enjoy!
Tisha says
I love how flavorful this sounds! I can't wait to try it this Holiday Season!
Irina says
Thank you Tisha! Happy baking and enjoy!
Adrianne says
This is a very original loaf!! I love the spice in it, sounds spot on and festive. Can't wait to make it for my family over the Christmas holiday! Cheers
Irina says
Adrianne, thank you so much for your comment. Happy holidays and enjoy!
Traci says
So festive! Love the fruit on the top for garnish and added fun...thanks for sharing 🙂
Irina says
Thank you Traci! I am happy to be able to create something original during this holiday season!
Danielle says
I wonder why I haven't tried this recipe before - it is perfect for what I need, and it looks delicious!
Irina says
Thank you Danielle! I am happy to hear that you have found what you were looking for:)
Jacque Hooper says
What a delicious treat! Adding this to my baking line up for the holiday season!
Irina says
Thank you Jacque. I am glad to know that this Gingerbread loaf is on your baking list this year:) Enjoy!
Krissy Allori says
This is so different from anything I've ever made and I love it! It's going to be great to have during the holidays.
Irina says
Thank you Krissy! I was trying to create something original during this holiday season. It seems that I have succeeded:) Happy baking and enjoy!
sapana says
This loaf was so delicious and I can't wait to make it for the holidays!
Irina says
Thank you Sapana. I am glad that you loved the recipe! Happy baking and enjoy!
Marlynn | Urban Bliss Life says
I love the smell of gingerbread baking in the oven! This loaf recipe is so easy and makes an amazing spiced gingerbread loaf!
Irina says
Marlynn, it is true that the smell of this gingerbread is amazing while baking! I try to enjoy this loaf as often as possible. I bake a lot as you can imagine:)
Lisa Huff says
Love the idea of using speculoos cookies. What a great combo! Happy holidays!
Irina says
Thank you Lisa! Happy holidays and enjoy!
Jessica Formicola says
I made this loaf over the weekend and it was incredible! Definitely making it again for the holidays!
Irina says
Jessica, thank you for letting me know that you loved this Gingerbread! I really appreciate your comment.
Vicky says
In addition to tasting delicious, I bet this recipe just makes the whole house smell amazing when cooking.I also like that I can substitute rice flour to make a gluten-free version for my family members who don't eat gluten.
Irina says
Thank you Vicky! This Gingerbread loaf is just amazing! You and your family will love it!
Alison says
The decoration on this loaf puts this recipe over the top. It's beautiful and delicious and the dried fruit works so well with the loaf.
Irina says
Thank you so much for your comment, Alison! Yes, this Gingerbread is just loaded with dried fruit that brings flavor, taste and texture.
Erica Schwarz says
What a beautiful presentation. Going to try this this weekend, we love quick breads!
Irina says
Thank you Erika! You will love this Gingerbread loaf more once to try it:) Enjoy!
Mirlene says
This loaf is calling my name!!!!!!! WOW. I love to have it with tea or coffee in the morning. Thanks for sharing this recipe. I am saving it to make it soon.
Irina says
Thank you Mirlene! Happy baking and enjoy! Please, let me know how it turned out:)
Adriana says
This is my kind of sweet, nutty, fruity bread loaf! How nice that you used speculoos cookies as a crumbled topper! I enjoy those cookies a lot. I also love the way you added those dried fruits with the syrup. This dessert is perfection, pinning for later!
Irina says
Thank you Adriana! I am also pleased with the result of this cake I created. Enjoy!:)
Annie says
This was a real hit!
Irina says
Annie, thank you for letting me know that you loved these Gingerbread loaf!
Ashley says
Oh my! This was absolutely heavenly!!!
Irina says
It is so great that you loved the recipe. Thanks Ashley!
Traci says
This thing is LOADED with fun ingredients! Perfect for holiday parties and edible gifts...thanks for sharing 🙂
Irina says
Traci, it is true that baking small loaves is a great idea for edible gifts this holiday season! Thanks for your comment.
Tonje says
I was looking for a way to use up leftover dried fruit from Christmas, and this was a great solution. It was super delicious, so I might try to make a rye version next!
Irina says
Oh, Tonje, let me know how it goes, using the rye flour. Interesting idea! Thank you for your comment.
Chichi says
This must taste delish. It’s a little different from the gingerbread loaf I am used to, so I would be trying it soon.
Irina says
Yes, this gingerbread is delicious, Chichi. And this French version is quite different from the American gingerbread cake. Happy baking and enjoy it! 🙂
Emily Liao says
This gingerbread loaf was so delicious! Loved the bits of dried fruit in this.
Irina says
Thanks, Emily. I am glad to hear you love the gingerbread.
Andrea Metlika says
I never knew there was a real gingerbread. This is fascinating. It sounds so delicious with the warm spices.
Irina says
I know, Andrea. I also discovered so much history about the gingerbread. Please, enjoy the recipe. 🙂
Kylie says
This is a favorite around here! I slice and freeze for lunchboxes!
Irina says
Oh, yes, it is a great idea for lunchboxes as well, Andrea. Thanks!
Mahy says
Thank you for sharing the recipe - this gingerbread is just what I have been looking for and so timely! The texture is just the way I like it!
Irina says
Thanks for your interest in the recipe. Please, let me know once you make it, Mahy!
Beth says
This looks so delicious and yummy! My husband and daughter are going to love this recipe! I can't wait to give this a try!
Irina says
Thanks for visiting the recipe, Beth. Anh happy baking!
Alina says
I love that dried fruit actually make any bread recipe moister, so this is my favorite type of bread. Decorating with speculoos and dried fruit is so smart!
Irina says
Thank you very much, Alina. Please, enjoy the recipe. 🙂
Lisa Huff says
I love how festive this spiced gingerbread loaf is! Perfect for the holidays and an easy gift.
Irina says
Thanks, Lisa. Please, enjoy the recipe and let me know if/once you make it!
Chris Collins says
I love gingerbread so much, so this is right up my street! Can't wait to try the recipe 🙂
Irina says
So, happy baking and enjoy it, Chris! 🙂 Thanks for stopping by!
Jessica Formicola says
I love all things gingerbread, and this loaf looks incredible! I can't wait to try this recipe!
Irina says
Jessica, thank you very much! Happy baking and enjoy it!
Maureen Bezold says
I made this recipe last Christmas while spending the holiday alone due to the pandemic. It was super simple and absolutely delicious. I'm definitely making it again this year.
Irina says
Thank you, Maureen, for making the recipe again this year. I agree that this gingerbread tastes amazingly delicious. Happy holidays!!!!