Skip to main content New<> this month
Get the Allrecipes magazine

Dutch Spice Bread

Rated as 4.33 out of 5 Stars

"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.'"
Added to shopping list. Go to shopping list.


1 h 35 m servings
Original recipe yields 16 servings


{{model.addEditText}} Print
  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. x 3-in. loaf pan. Bake at 325 degrees F 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.


Read all reviews 3
Most helpful
Most positive
Least positive

update to initial post! I did make additions to this recipe..cause i loved it initially. I added 1 1/2 c chopped prunes, 1 stick butter (1/2 c)1/4 cup oil and cut back on my fresh ground clove.....

Tastes like gingerbread. I used 2 cups wheat flour instead of the white flour and used 1/3 cup brown sugar instead of 1/2 cup. I did not use the wax paper in the pan, but used Pam spray for ba...

A good, very heavy bread. I did use light corn syrup because thats what I had on hand. I also did not use the wax paper and had no problems removing it from the pan.