Sunday, August 3, 2014

Honey Spice Bread (Pain d’épices)

Recently, I came across a recipe for Honey Spice Bread on Lottie + Doof.  The recipe is from David Lebovitz's latest book, My Paris Kitchen.

I was intrigued by this bread because it looked so deep and dark and delicious, and because it contains no oil or butter. The only fat is from eggs.

The ingredient list is short and I had everything except anise (which I replaced with ground fennel), so I made it straight away on the weekend.  And here it is: 

Isn't lovely?  I spread a slice with butter:

and also ate it with no spreads at all, and enjoyed it both ways.  Someone at work suggested toasting it as well - a great idea.

If you like dense, spicy cakes, then this recipe is for you.


Lorraine @ Not Quite Nigella said...

That looks like a stellar loaf full of fragrant spices! :D

Kari said...

I definitely like dense spicy cakes! This looks fantastic - and very versatile if it is enjoyable plain as well as with spread.

Hotly Spiced said...

It looks so moist and yet it has no fat apart from the eggs. This is a spiced bread that looks like it's full of flavour and incredibly moist xx

Johanna GGG said...

I want a generous slice of that - and am envious of your beautiful green plate too

Kayte said...

Oh my gosh this bread looks delicious and I love the idea of trying a recipe like this one with it's different ingredient list and method of baking it all up. That plate is gorgeous, makes it look even better, if that's possible!