Pain D'Epices

Pain D'epices

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Stephanie Molzhon


A dark and sweet bread. Very yummy.
I found that this bread has a very hard crust when first baked (it's very difficult to cut). It needs to be sealed in a gallon plastic bag or in an old bread bag overnight. The next day the crust is softened and now easily cut.
This bread stores on the countertop for quite a while. The alcohol and honey must help it keep well.


★★★★★ 1 vote

1 loaf
15 Min
1 Hr 15 Min


  • 1 1/2 c
    boiling water
  • 3/4 c
  • 1 c
    sugar (part or all can be brown sugar)
  • 1/4 tsp
  • 4 c
  • 1 1/2 tsp
    baking soda
  • 1-2 tsp
  • 1/4 c

How to Make Pain D'Epices


  1. Pour the boiling water over the honey and sugar. Stir to combine thoroughly.
  2. Sift next 4 ingredients into large bowl.
  3. Pour the liquid ingredients into the dry ingredients. Blend well.
  4. Stir in rum last.
  5. Pour in 10"x5"x3" loaf pan, well-buttered. Bake at 350 for 1 hr 15 min, or until toothpick inserted in the center comes out clean.
  6. Cool completely. Wrap and store carefully. If this bread is well-wrapped, it will keep for quite some time.
  7. ADDITIONAL NOTES: The original book I got this recipe from had several optional substitutions. I haven't tried them, but if you feel brave, go for it! :)
    1. Hot coffee can be used as part or all of the liquid.
    2. Anise seeds can be steeped in the water and strained out.
    3. The water can be decreased to one cup and add 1/4 c. melted butter and 1 large egg.
    4. 1 c. of chopped, dried fruits and/or nuts can be added.

Printable Recipe Card

About Pain D'Epices

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

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