Pin it
Spice bread, with its captivating blend of spices and citrus notes, belongs in every cozy winter gathering. This soft, tasty treat brings back holiday memories and offers an irresistible comfort food experience. Made with care, it promises a taste that warms both your taste buds and soul.
Homemade spice bread bliss
My trick for this spice bread is not rushing the making or the eating. Its melt-in-your-mouth feel and deep flavors make it a special dessert, great for celebrations or brightening up snack time. I love that it keeps well and you can freeze it too. It's so handy to always have some ready when friends drop by unexpectedly or when you need a little treat for yourself.
My kitchen favorites
To nail this amazing spice bread, here are my go-to ingredients:
- 15 cl of fresh water
- creates the perfect infusion base
- 10 g of star anise
- adds those gentle licorice hints
- 75 g of unsalted butter
- gives that lovely softness
- 100 g of granulated sugar
- and 100 g of chestnut honey for its rich taste
- Zest from untreated lemons and oranges
- are must-haves for that citrusy smell I can't resist
- The mix of 110 g rye flour
- with 115 g wheat flour creates that special texture I adore
- Half a packet of baking powder
- 5 g cinnamon and 3 g mixed spice work the magic
- Diced candied orange
- for an extra indulgent touch
My step-by-step approach
I always start the night before with my magic brew. I boil water with star anise, butter, sugar and honey. I let it sit covered for 2 hours then strain it. Next day, I warm my oven to 180°C and carefully prep my loaf pan. I sift my flours with baking powder and spices, throw in my fragrant zests and candied oranges. The trick is adding the brewed liquid very slowly for just the right batter. Baking is key: 10 minutes first, then I cut the top with my knife for that nice crackle and bake another 25-30 minutes. The knife test tells me when it's done. Cooling matters: I let it cool down, turn it out onto a rack and wrap it in food wrap for a full day's wait.
Pin it
My winning tips
Taking your time really matters with this spice bread. Don't skip the resting periods, they're needed to build up all those wonderful flavors. I often make twice as much because it stays fresh so long. I always keep a few slices in the freezer for unexpected guests. Candied oranges are my favorite festive addition, they bring a sweet fruitiness that takes the cake to another level.
Frequently Asked Questions
- → Why does this cake need two days to prepare?
- Letting spices infuse the day before helps enhance the flavors. A 24-hour rest after baking is crucial for its hallmark soft texture.
- → Can I swap chestnut honey for another kind?
- Sure! Use any honey you like. Chestnut honey has bold notes, but lighter ones like acacia or floral work just as well.
- → Why score the top during baking?
- Scoring helps it cook evenly inside and gives that classic split top. It also controls the rise during baking.
- → What’s the best way to store this cake?
- Wrap it in plastic wrap, and it’ll stay fresh at room temp for up to a week. For longer storage, freeze it in a sealed freezer bag for 3 months.
- → Are candied oranges a must-have addition?
- Not at all! They’re just a bonus for extra indulgence. Fresh citrus zest gives plenty of flavor on its own.