Quatre Epices Buttermilk Loaves

1
Donna Farley

By
@shescalledkc

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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
20 Min
Cook:
40 Min

Ingredients

  • 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
    cinnamon
  • 1/2 tsp
    salt
  • 1/2 c
    candied ginger, finely chopped (optional)
  • 2 c
    sugar
  • 3/4 c
    butter, softened
  • 1 tsp
    vanilla
  • 3 large
    eggs
  • 1-1/3 c
    buttermilk

How to Make Quatre Epices Buttermilk Loaves

Step-by-Step

  1. 1. Preheat oven to 350°
  2. 2. 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.
  3. Place 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)
  4. Add flour mixture and buttermilk to sugar mix
  5. Spoon 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.
  6. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
  7. OPTIONAL: The candied ginger is optional.
  8. NOTES: "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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