Secrets
- Bake at 160 °C (325 °F) and never higher: honey caramelizes quickly.
- A bold honey (such as chestnut or forest) gives a deep, rich flavor.
- Wrap it while still barely warm to lock moisture into the crumb.
A true homemade gingerbread loaf needs neither mounds of butter nor eggs: honey infused in warm milk and baking soda are what give it its soft, airy crumb.
The hardest part is waiting until tomorrow: after a night wrapped up, the spices melt into the honey and the crumb becomes incredibly tender.
Step-by-step recipe check off as you go
Melt the honey
Gently heat the milk with the honey and butter in the saucepan until fully melted, without ever letting it boil.
Mix the dry ingredients
Preheat the oven to 160 °C (325 °F). In the mixing bowl, combine the flour, baking soda, four-spice blend and finely grated orange zest.
Smooth the batter
Slowly pour the warm honey mixture into the flour while whisking until you get a smooth, glossy batter.
Popotam's tipBaking soda reacts with the natural acidity of honey: bake without delay once the batter is mixed.Bake at low heat
Pour into the loaf pan lined with parchment paper and bake for 55 minutes at 160 °C (325 °F). Gentle baking keeps the honey from burning.
And there you go, it's ready
Check off every step to take out the gingerbread loaf.
Secrets for a tender gingerbread loaf what makes all the difference
Storage and make-ahead
Wrapped tightly, it keeps for a full week at room temperature and grows more tender each day.
Variations
- Add 60 g candied orange peel cut into small dice.
- Slice it in half lengthwise and spread with orange marmalade.
- Toasted in small cubes to serve with a squash soup.
Frequently asked questions
Peut-on le faire uniquement à la farine de blé ?
Oui, 250 g de farine de blé T65 donnent un pain d'épices très doux et léger.
Par quoi remplacer le bicarbonate ?
Par un sachet entier de levure chimique.
Pourquoi mon pain d'épices creuse-t-il au milieu ?
Le four était trop chaud : les bords ont figé avant le centre. Reste bien à 160 °C.
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