Pain d'épice (Spice Bread)

by Patsy Jamieson

Pain d’épice is a popular treat in France throughout the holiday season. This hearty quick bread is made with rye flour and lightly sweetened with honey, which helps to keep it moist and stay fresh longer. As the name suggests, pain’ėpice is richly flavored with spices. Studded with toasted almonds and raisins, it is a lovely accompaniment to a cozy cup of afternoon tea.

Though its origins date back to the Middle Ages, this recipe feels surprisingly modern with its whole-grain rye flour, absence of refined sugar, and simple preparation. As it keeps well, pain d'épice makes a welcome holiday gift. This festive season, let the aroma of warm spices fill your kitchen. Happy baking!

Ingredients

½ cup slivered almonds

1 cup medium rye flour

¾ cup all-purpose flour

1 1/2 teaspoons anise seeds, ground in spice mill (a clean coffee grinder)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

2/3 cup honey

2/3 cup hot brewed black tea

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon grated orange zest

4 tablespoons butter, melted

½ cup raisins

Citrus Glaze, recipe follows(optional)

Preparation

1. Preheat the oven to 350°F. Coat two mini loaf pans with cooking spray or brush with softened butter. Line the bottoms with parchment paper.

2. Spread the almonds in small baking pan and bake or until golden and fragrant, 10 to 12 minutes. Let cool.

3. Whisk the rye flour, all-purpose flour, ground anise seeds, cinnamon, ginger, cloves, and salt in large bowl. Set aside.

4. Place the honey in a medium bowl. Pour in the hot tea and stir until smooth. Stir in the baking soda, baking powder, and orange zest. Stir in the melted butter. Add to the flour mixture and stir with flexible spatula until blended. Stir in the raisins and toasted almonds. Scrape the batter into the prepared pans and smooth the tops.

5. Bake the loaves until golden brown, the tops spring back when touched lightly, and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 5 minutes. Loosen the edges and turn the loaves out onto wire rack. Peel off the parchment paper and let the loaves cool completely. If desired, drizzle each loaf with Citrus Glaze.

Makes 2 mini loaves, about 8 slices each.

Citrus Glaze

Sift ½ cup confectioners’ sugar into medium bowl. Stir in ½ tsp. grated orange zest. Gradually whisk in 2 to 3 tsp. orange to make a consistency suitable for drizzling.