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Dutch Spice Bread

 Dutch Spice Bread
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."
16 ServingsPrep: 15 min. Bake: 1 hour 20 min. + cooling


  • 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.
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.