Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 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 brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup chopped dried figs
- 1/2 cup chopped pitted dates
- 1/2 cup chopped walnuts
- 1/2 cup milk
Special equipment needed:
- Loaf pan (9x5 inches)
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a loaf pan and line it with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In another mixing bowl, whisk together the honey, molasses, brown sugar, melted butter, and eggs until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped figs, dates, and walnuts.
6. Add the milk and stir until the batter is smooth.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- 350°F
Serving size:
- 1 loaf (12 slices)
Nutritional information:
- Calories per serving: 290
- Total fat: 11g
- Saturated fat: 5g
- Cholesterol: 50mg
- Sodium: 160mg
- Total carbohydrates: 45g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 4g
Substitutions for ingredients:
- Instead of dried figs, you can use dried apricots or prunes.
- Instead of chopped walnuts, you can use chopped pecans or almonds.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of molasses, you can use dark corn syrup or brown rice syrup.
Variations:
- Add 1/2 cup of chopped candied ginger for a spicy kick.
- Replace the figs and dates with raisins and currants.
- Add 1 tsp of orange zest for a citrusy flavor.
Tips and tricks:
- Make sure to chop the figs, dates, and walnuts into small pieces so they distribute evenly throughout the batter.
- Use a rubber spatula to fold in the dried fruit and nuts to avoid overmixing the batter.
- Let the loaf cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cooled loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the loaf, wrap it in aluminum foil and bake in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Slice the loaf and arrange it on a platter with fresh figs and dates for a beautiful display.
Garnishes:
- Dust the top of the loaf with powdered sugar for a simple and elegant touch.
Pairings:
- Serve the Date and Fig Pain d'Epices with a cup of hot tea or coffee.
Suggested side dishes:
- Toasted almonds or hazelnuts
- Fresh fruit salad
- Cheese plate with goat cheese and blue cheese
Troubleshooting advice:
- If the loaf is browning too quickly, cover it with foil halfway through baking.
- If the loaf is not cooked through, bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
- Store the loaf 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 and honey, and was often served during the Christmas season.
Flavor profiles:
- The Date and Fig Pain d'Epices has a rich and complex flavor, with notes of warm spices, honey, and molasses. The dried fruit and nuts add a chewy texture and nutty sweetness.
Serving suggestions:
- Slice the loaf and serve it as a dessert or snack. It also makes a great breakfast or brunch option when toasted and spread with butter or cream cheese.
Related Categories
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Region: French
Taste: Sweet, Spicy, Nutty, Fruity, Caramelized