Name: Moist Spice Bread (Pain d’Épices) — Improved Honey Loaf
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp fine salt; 2 tsp ground cinnamon; 2 tsp ground ginger; 2 tsp 4-spice blend; 1 tsp fennel seeds (lightly crushed (optional)); 3/4 cup honey (mild spring or clover); 1/4 cup light brown sugar (or cane sugar); 1/3 cup milk; 1/3 cup unsalted butter (melted and cooled slightly (or neutral oil)); 2 large eggs

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Moist honey spice bread (often called pain d’épices) is a fragrant loaf made with honey and warm spices, baked like a simple quick bread. This version is softer and more sliceable than many traditional recipes because it uses a balanced honey-to-flour ratio and a small amount of fat for a tender crumb. Make it for lunchbox snacks, brunch, or a cozy dessert any time of year.

This recipe is based on my YouTube Pain d’Épices Moelleux video, with a few adjustments since publication to improve consistency, tenderness, and structure—especially helpful if you’re baking in a standard loaf pan in Canada or the USA.

What makes this pain d’épices different

A lot of “pain d’épices” recipes fall into two camps: very traditional (sometimes dense, with a firm crumb) or very cake-like (often extra sweet and sticky). This loaf is intentionally in the middle—still clearly honey spice bread, but designed to bake reliably and slice cleanly.

Balanced honey: enough for deep honey flavor without a gummy center.
Gentle fat + proper leavening: keeps the crumb soft once cooled.
Fennel + 4-spice blend: gives a bolder, bistro-style spice profile.
Optional lime zest finish: brightens the honey aroma without tasting “citrus cake.”

If you want a different dessert vibe, you can also explore a classic cake-style crumb like this Foolproof One-Bowl Vanilla Cake or a deeper cocoa dessert like Ultra-Rich Chocolate Mousse.

Quick health / nutrition context

This is a honey-sweetened quick bread—hearty, satisfying, and naturally flavorful from spices. It’s not “healthy,” but it can be a better portion-friendly dessert than frosted cakes because it’s rich enough that a thin slice feels complete. Pair it with protein (Greek yogurt, milk, or nut butter) if you’re serving it as a snack.

Ingredients overview

In the original video, the honey quantity was very high relative to flour, which can bake up sticky and dense depending on pan size and oven calibration. Here, the honey is dialed back and the structure is improved with correct leavening + a small amount of fat.

For another honey-forward flavor direction (savory instead of sweet), you might like Honey Garlic Chicken or the French-style twist Chicken With Vinegar—same idea of balancing sweet/bright notes, just in a main dish.

Step-by-step

1) Preheat and prep the pan

Preheat oven to 350°F.
Grease a 9×5-inch loaf pan, then flour it lightly (or line with parchment for the most foolproof release). Tap out excess flour.

2) Mix the wet base

In a large bowl, whisk:

eggs
brown sugar
salt
until smooth and slightly lighter.

Warm the honey just until fluid (not hot), then whisk it in. Add milk and melted butter (or oil), whisking until fully combined.

3) Combine dry ingredients separately

In a second bowl, whisk together:

flour
baking powder
cinnamon
ground ginger
4-spice blend
lightly crushed fennel seeds (optional but recommended)

Whisking the dry ingredients first distributes the spices and baking powder evenly so you don’t get pockets of leavening.

4) Make the batter

Add the wet mixture to the dry mixture and whisk just until smooth. The batter should be thick but pourable—closer to a cake batter than a bread dough.

5) Bake

Pour into prepared loaf pan and smooth the top.
Bake 45–55 minutes, depending on your pan and oven, until a toothpick comes out clean or with only a few moist crumbs.

If the top browns too quickly, tent with foil for the last 10–15 minutes.

6) Cool and finish

Cool in pan 10 minutes, then turn out onto a rack to cool fully.

Optional finish: brush lightly with warm honey, sprinkle a pinch of sugar, and add fine lime zest for aroma.

How to serve it (year-round)

This isn’t just a holiday loaf. It works in every season:

Winter: with coffee or tea, or alongside hot chocolate like Creamy Banana Hot Chocolate.
Spring: brighten with the lime zest finish and serve with fruit.
Summer: toast slices and serve with yogurt + berries.
Fall: pair with soups—try Creamy Pumpkin Soup or Creamy Butternut Squash Soup for a cozy lunch.

Substitutions

Honey

Best: mild spring honey
Swap: clover honey works great
Stronger honey (buckwheat): use half buckwheat + half mild honey so it doesn’t dominate

Milk

Swap: oat milk or lactose-free milk (same quantity)
Buttermilk: can be used, but expect slightly tangier flavor

Butter / oil

Butter: richer flavor
Neutral oil: softer crumb and slightly longer shelf life

Spices

No 4-spice blend: replace with
1 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp cloves (approximate)
No fennel: omit or replace with a pinch of ground anise

Flour

All-purpose only is best
Whole wheat: replace up to 25% for a heartier loaf (it will be denser)

If you like making building-block basics that support lots of recipes, bookmark Beurre Manié and Homemade Mayonnaise for your technique library.

FAQ

Why did my pain d’épices turn out dense?

Common reasons: overbaking, not enough leavening, or too much honey relative to flour. This version fixes the balance while keeping the honey flavor.

Can I make it ahead?

Yes. It tastes even better the next day once the spice aroma settles. Wrap tightly and keep at room temperature for 2–3 days.

Can I freeze honey spice bread?

Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw at room temperature.

How do I know it’s baked through?

A toothpick should come out clean or with a few moist crumbs. If it’s wet, bake longer and tent with foil if needed.

Can I bake this as muffins?

Yes—reduce bake time to 16–20 minutes at 350°F. Fill cups about ¾ full.

Do I need a stand mixer?

No. A whisk and bowl are enough—one reason this recipe is great for quick weeknight baking.

For another easy baking project with a bakery-style payoff, try Chocolate Chip Cookies — Easy Recipe or a cake-day classic like Red Velvet Cake (Moist + Easy).

How this recipe avoids cannibalization on your site

This post is positioned as a soft, sliceable honey spice loaf (classic French/Quebec vibe) designed for consistent results in a loaf pan. It’s not a frosted celebration cake like Foolproof One-Bowl Vanilla Cake, and it’s not a cookie-style dessert like Chocolate Chip Cookies (Chewy). It also isn’t a chilled dessert bar or mousse—it’s a bake-and-slice snack loaf that’s perfect for lunchboxes, coffee breaks, and brunch spreads.

What to serve with / Suggested posts

Cozy pairings

More baking + dessert ideas

Technique / foundations

Explore more recipes

Michel Dumas Recipe Home

Moist Spice Bread (Pain d’Épices) — Improved Honey Loaf

Moist honey spice bread (often called pain d’épices) is a fragrant loaf made with honey and warm spices, baked like a simple quick bread. This version is softer and more sliceable than many traditional recipes because it uses a balanced honey-to-flour ratio and a small amount of fat for a tender crumb. Make it for lunchbox snacks, brunch, or a cozy dessert any time of year.

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Prep Time 10

Cooking Time 1

Category Dessert

Cuisine Canadian, French

Portions 8 Portions

Calories 300 kcal

Ingredients

2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp 4-spice blend
1 tsp fennel seeds lightly crushed (optional)
3/4 cup honey mild spring or clover
1/4 cup light brown sugar or cane sugar
1/3 cup milk
1/3 cup unsalted butter melted and cooled slightly (or neutral oil)
2 large eggs

Instructions

Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan (or line with parchment).
In a bowl, whisk eggs, brown sugar, and salt until smooth. Whisk in honey, then milk and melted butter/oil.
In a second bowl, whisk flour, baking powder, cinnamon, ginger, 4-spice blend, and fennel (if using).
Add wet mixture to dry and whisk just until smooth. Do not overmix.
Pour into pan, smooth the top, and bake 45–55 minutes, until a toothpick comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
Cool 10 minutes in pan, then unmold and cool completely on a rack. Optional: brush with a little warm honey, sprinkle a pinch of sugar, and finish with fine lime zest.

Video

Notes