Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup chopped walnuts (optional)
Special equipment needed:
- Loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In another mixing bowl, whisk together the pumpkin puree, honey, brown sugar, eggs, and vegetable oil until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Let the pain d'epices cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 1 loaf, approximately 8-10 servings
Nutritional information:
Per serving (based on 10 servings):
Calories: 200
Fat: 7g
Carbohydrates: 32g
Protein: 4g
Fiber: 2g
Sugar: 20g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or gluten-free flour.
- Honey can be substituted with maple syrup or agave nectar.
- Brown sugar can be substituted with coconut sugar or granulated sugar.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Chopped walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter for extra sweetness.
- Replace the pumpkin puree with applesauce for a different flavor.
- Use different spices, such as cardamom or allspice, to change up the flavor profile.
Tips and tricks:
- Be sure to measure the flour accurately to avoid a dry or dense loaf.
- Let the pain d'epices cool completely before slicing to prevent it from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Storage instructions:
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat, slice the pain d'epices and toast it in a toaster or toaster oven until warm.
Presentation ideas:
Serve the pain d'epices sliced and topped with whipped cream or cream cheese frosting.
Garnishes:
Garnish with a sprinkle of cinnamon or chopped nuts.
Pairings:
Pair with a hot cup of coffee or tea for a cozy fall treat.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad for a balanced breakfast or snack.
Troubleshooting advice:
- If the pain d'epices is too dry, try adding a tablespoon or two of milk to the batter.
- If the pain d'epices is too moist, try reducing the amount of pumpkin puree or honey.
Food safety advice:
Be sure to use fresh ingredients and store leftovers properly to prevent foodborne illness.
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 used as a medicinal bread.
Flavor profiles:
Warm and spicy, with notes of cinnamon, ginger, nutmeg, and cloves.
Serving suggestions:
Serve sliced and topped with whipped cream or cream cheese frosting for a decadent treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Spicy, Sweet, Nutty, Cinnamon, Caramelized, Cinnamon-Y