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."
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- 1 cup dark corn syrup
- 1/2 cup packed brown sugar
- 1 egg
- 2-1/2 cups 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
- 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
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Reviewed Sep. 13, 2009
"could you substitute molassas for dark corn syrup?"