Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup rye flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup honey
- 1/2 cup molasses
- 1/2 cup unsweetened applesauce
- 1/2 cup apple cider
- 1/2 cup chopped dried apples
Special equipment needed:
- 9x5 inch loaf pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, rye flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate mixing bowl, whisk together the honey, molasses, applesauce, and apple cider.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the chopped dried apples.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the pain d'epices to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (8-10 servings)
Nutritional information:
Calories: 220
Fat: 1g
Carbohydrates: 53g
Protein: 3g
Fiber: 2g
Sugar: 34g
Sodium: 210mg
Substitutions for ingredients:
- Rye flour can be substituted with whole wheat flour or all-purpose flour.
- Honey can be substituted with maple syrup or agave nectar.
- Molasses can be substituted with dark corn syrup or brown sugar.
- Unsweetened applesauce can be substituted with mashed bananas or pumpkin puree.
- Chopped dried apples can be substituted with raisins or chopped dates.
Variations:
- Add chopped walnuts or pecans for extra crunch.
- Substitute the dried apples with dried cranberries or apricots.
- Add 1/2 cup of grated carrots for a carrot cake-inspired twist.
Tips and tricks:
- Make sure to grease and line the loaf pan with parchment paper to prevent sticking.
- Allow the pain d'epices to cool completely before slicing to prevent crumbling.
- Store the pain d'epices in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the pain d'epices in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat, slice the pain d'epices and toast in a toaster or toaster oven until warmed through.
Presentation ideas:
Serve the pain d'epices sliced and arranged on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a dollop of whipped cream or a drizzle of caramel sauce.
Pairings:
Pair with a hot cup of tea or coffee for a cozy snack.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the pain d'epices is too dry, add a splash of apple cider or water to the batter before baking.
- If the pain d'epices is too moist, bake for an additional 5-10 minutes or until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to use fresh ingredients and store the pain d'epices properly to prevent spoilage.
Food history:
Pain d'epices is a traditional French spice bread that dates back to the Middle Ages. It was originally made with rye flour, honey, and spices, and was often served during the winter holidays.
Flavor profiles:
The Apple and Cinnamon Pain d'Epices is sweet and spicy, with a warm cinnamon flavor and a hint of apple.
Serving suggestions:
Serve the pain d'epices sliced and arranged on a platter with a dusting of powdered sugar, or pair with a hot cup of tea or coffee for a cozy snack.
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Region: French