French Honey Spice Loaf (Pain d’Épices)

Quick Recipe Version (TL;DR)

• Yield: 10 slices (1 standard loaf)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes (plus optional overnight rest)

Quick Ingredients

• 1 1/4 cups (150 g) all-purpose flour
• 3/4 cup (90 g) rye flour
• 1 cup (340 g) dark amber honey
• 1/4 cup (50 g) light brown sugar
• 3/4 cup (180 ml) whole milk
• 6 tbsp (85 g) unsalted butter, plus extra for pan
• 1 large egg, room temperature
• Zest of 1 orange + 2 tbsp finely chopped candied orange peel
• 1 1/2 tsp baking powder + 1/2 tsp baking soda + 1/2 tsp fine salt
• Spices: 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp anise, 1/4 tsp each cloves, nutmeg, allspice
• 1 tsp vanilla extract

Do This

• 1. Preheat oven to 325°F (165°C). Butter a 9 x 5 in (23 x 13 cm) loaf pan and line with parchment.
• 2. In a saucepan, gently heat honey, milk, and all spices until steaming but not boiling. Remove from heat and stir in butter until melted; cool to lukewarm.
• 3. In a bowl, whisk flours, baking powder, baking soda, salt, brown sugar, and orange zest.
• 4. Whisk egg and vanilla into the cooled honey mixture. Pour wet ingredients into dry; fold just until no dry pockets remain. Stir in candied orange peel.
• 5. Scrape batter into pan. Bake 50–60 minutes, until a toothpick comes out clean or with just a few moist crumbs.
• 6. Cool 15 minutes in pan, then unmold and cool completely. For best flavor, wrap tightly and rest at room temperature overnight before slicing.

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Why You’ll Love This Recipe

• Deeply fragrant with honey, warm spices, and orange zest, just like a classic French pain d’épices.
• Simple, one-bowl style batter with no fussy techniques, perfect for relaxed home baking.
• Even better the next day, making it ideal for make-ahead breakfasts, gifts, or holiday tables.
• Delicious plain, toasted with butter, or dressed up with candied orange peel and a drizzle of warm honey.

Grocery List

• Produce: 1 orange (for zest)
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: All-purpose flour, rye flour, dark amber honey, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, ground anise (or star anise), ground cloves, ground nutmeg, ground allspice, vanilla extract, candied orange peel (store-bought or homemade)

Full Ingredients

For the Pain d’Épices Loaf

• 1 1/4 cups (150 g) all-purpose flour
• 3/4 cup (90 g) rye flour (medium or light rye)
• 1 cup (340 g) dark amber honey (floral or wildflower honey works beautifully)
• 1/4 cup (50 g) light brown sugar, packed
• 3/4 cup (180 ml) whole milk
• 6 tbsp (85 g) unsalted butter, cut into pieces
• 1 large egg, at room temperature
• Zest of 1 orange (about 2 tsp, finely grated)
• 2 tbsp finely chopped candied orange peel
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground anise or star anise
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• Optional: pinch of freshly ground black pepper for a subtle warmth
• 1 tsp pure vanilla extract

For Serving (Optional but Recommended)

• Softened unsalted butter
• Extra dark amber honey, gently warmed
• Additional strips or pieces of candied orange peel

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Position a rack in the center of your oven and preheat to 325°F (165°C). Lightly butter a 9 x 5 in (23 x 13 cm) loaf pan, then line it with a strip of parchment paper that overhangs the long sides (this makes it easy to lift the loaf out later). Butter the parchment as well. Set the prepared pan aside while you make the batter.

Step 2: Warm the honey, milk, and spices

In a medium saucepan, combine the honey, whole milk, ground cinnamon, ginger, anise, cloves, nutmeg, allspice, and a pinch of black pepper if using. Place the pan over low heat and warm gently, stirring often, until the mixture is smooth, fluid, and just steaming. Do not let it boil; you only want it warm enough to loosen the honey and bloom the spices.

Remove the pan from the heat and add the butter pieces. Stir until the butter is completely melted and incorporated. Set the mixture aside to cool until lukewarm; it should feel warm to the touch but not hot, so it does not scramble the egg in the next step.

Step 3: Mix the dry ingredients with the orange zest

While the honey mixture cools, whisk together the dry ingredients. In a large mixing bowl, combine the all-purpose flour, rye flour, baking powder, baking soda, salt, and light brown sugar. Use your fingers to break up any clumps of brown sugar so the mixture is evenly combined.

Add the finely grated orange zest directly into the flour mixture. Use your fingertips to rub the zest into the dry ingredients for 20–30 seconds. This releases the orange oils and perfumes the flour, giving the bread a deeper, more even citrus aroma.

Step 4: Combine wet ingredients and make the batter

When the honey mixture is lukewarm, whisk in the vanilla extract. In a small bowl, lightly beat the egg. Whisk the egg into the honey mixture until smooth and uniform.

Make a well in the center of the flour mixture. Pour the warm honey-egg mixture into the well. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet, turning the bowl as you go. Stir just until you no longer see visible pockets of dry flour. The batter will be thick and slightly stretchy from the honey.

Sprinkle the finely chopped candied orange peel over the batter and fold it in briefly. Avoid overmixing at this stage; overworking the batter can make the loaf dense rather than tender.

Step 5: Fill the pan and bake

Scrape the batter into the prepared loaf pan, smoothing the top with a spatula so it is level. Give the pan a gentle tap on the counter to pop any large air bubbles.

Place the pan on the center rack of the preheated oven. Bake for 50–60 minutes, until the top is domed, deep amber brown, and a toothpick or thin skewer inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly before the center is done, loosely tent the pan with a piece of foil for the last 10–15 minutes of baking.

Step 6: Cool the loaf

Remove the pan from the oven and place it on a wire rack. Let the pain d’épices cool in the pan for about 15 minutes; this allows it to firm up and makes unmolding easier. Run a thin knife along the short sides of the pan if needed, then use the parchment overhang to gently lift the loaf out onto the rack.

Peel off the parchment and let the loaf cool completely to room temperature. The crumb will continue to set as it cools, so resist the urge to slice it while it is still hot, or it may crumble.

Step 7: Rest for best flavor and serve

For the classic French texture and flavor, wrap the completely cooled loaf tightly in plastic wrap or beeswax wrap and let it rest at room temperature for at least 8 hours or overnight before slicing. This rest allows the spices and honey to fully bloom and the crumb to become wonderfully moist and tender.

To serve, slice the pain d’épices into thick slices. Enjoy plain, or spread with softened butter. For a more indulgent presentation, drizzle each slice with a bit of warm honey and garnish with a few pieces of candied orange peel. It is also excellent lightly toasted and served with tea or strong coffee.

Pro Tips

• Weigh if you can: Using a kitchen scale for flour and honey gives the most consistent, tender texture.
• Do not skip the cooling of the honey mixture: If it is too hot when you add the egg, the egg can curdle and affect the loaf’s structure.
• Resting improves the flavor: Pain d’épices tastes noticeably better the next day, as the honey and spices meld and deepen.
• Use good honey: A flavorful dark amber honey (like wildflower or buckwheat) will give the loaf a more complex, aromatic taste.
• Line the pan well: The high honey content can make the loaf sticky; parchment lining makes unmolding clean and easy.

Variations

• Nutty Pain d’Épices: Fold 1/2 cup (60 g) toasted chopped hazelnuts or walnuts into the batter along with the candied orange peel for extra texture and richness.
• Chocolate-Orange Twist: Omit the anise and allspice, and stir 1/2 cup (85 g) mini dark chocolate chips into the batter. Finish sliced pieces with a light dusting of cocoa powder before serving.
• Mini Gift Loaves: Divide the batter among three small loaf pans (about 5 x 3 in / 13 x 8 cm) and bake 25–30 minutes, checking early. Wrap cooled loaves in parchment and string for charming edible gifts.

Storage & Make-Ahead

Once completely cooled, wrap the pain d’épices tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The flavor actually improves over the first 2–3 days, making this an excellent make-ahead bake for holidays and brunches.

For longer storage, wrap the loaf well and freeze for up to 2 months. Thaw overnight at room temperature while still wrapped to prevent it from drying out. Individual slices can be lightly toasted before serving to revive their aroma and give a gently crisp edge while keeping the interior moist.

Nutrition (per serving)

Approximate values per slice (1 of 10): 260 calories; 8 g fat; 5 g saturated fat; 44 g carbohydrates; 30 g sugars; 3 g fiber; 4 g protein; 210 mg sodium. Actual values will vary based on specific ingredients and serving size.