Quatre Epices Buttermilk Loaves

Donna Farley


This recipe comes from my niece, Tanya Monyihan who has a catering business called "Everything But The Guest". The secret to the phenomenal taste of this loaf is the Quarte Spices, a french spice combination.

"Quatre Epices" is a mix of white pepper, nutmeg, cloves, cinnamon and allspice(optional). You can find it in the store or seek a recipe on line.

This is a wonderful bread loaf you will truly enjoy.
Chose picture from google search will add one next time i make bread.

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20 Min
40 Min


13-1/2 oz
all purpose flour (about 3 cups)
1 tsp
baking powder
1/2 tsp
baking soda
2 tsp
quatre epices (see notes)
1/2 tsp
1/2 tsp
1/2 c
candied ginger, finely chopped (optional)
2 c
3/4 c
butter, softened
1 tsp
3 large
1-1/3 c


11. Preheat oven to 350°

22. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through Ginger); stir with a whisk.

3Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs and blend well. Add ginger (optional)

4Add flour mixture and buttermilk to sugar mix

5Spoon batter into mIni loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean.

6Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.

7OPTIONAL: The candied ginger is optional.

8NOTES: "Quatre Epices" is a mix of white pepper, nutmeg, cloves, cinnamon and allspice(optional). You should be able to find it in the store. If not there are recipes for mixing on line. I get my spices from a small shop in Oakland California called Oaktown Spice Shop. Very, very reasonable prices.

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