Show Subscription Form




Dutch Spice Bread Recipe

Read Reviews (2)
2
Publisher Photo
In Castleford, Idaho, Gladys De Boer makes this moist, spicy bread often during the busy Christmas season. "I wrap it and allow it to ripen for a day before slicing," she informs. "Serve it with cream cheese to enhance the old-fashioned gingerbread flavor."
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk

Nutritional Facts

1 serving (1 slice) equals 170 calories, 1 g fat (trace saturated fat), 15 mg cholesterol, 201 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing. Yield: 1 loaf.
Originally published as Dutch Spice Bread in Quick Cooking November/December 1998, p47

Nutritional Facts

1 serving (1 slice) equals 170 calories, 1 g fat (trace saturated fat), 15 mg cholesterol, 201 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Dutch Spice Bread(2)

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 13, 2009

could you substitute molassas for dark corn syrup?

MY REVIEW
Reviewed Nov. 15, 2008

As a child. I recall my mother making this bread, although it was known as Zoute Koek(pronounced Zoota Cook). She would wrap it tightly and put it away to "ripen". It was such a special treat at Christmas.

Sincerely,

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT