Dutch Spice Bread Recipe

5 2 1
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Dutch Spice Bread Recipe

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5 2 1
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."
MAKES:
16 servings
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

Ingredients

  • 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

Directions

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 9x5-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 slice: 170 calories, 1g fat (0 saturated fat), 15mg cholesterol, 201mg sodium, 38g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 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
  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 9x5-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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MY REVIEW
Livelyfaith User ID: 4201809 31407
Reviewed Sep. 13, 2009

"could you substitute molassas for dark corn syrup?"

MY REVIEW
Joscy User ID: 2694585 24626
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,"

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