Dutch Spice Bread

This bread should be allowed to stand for a day before eating, to allow the flavor to develop. From Taste of Home's Quick Cooking (November/December 1998)

• Ready In: 1 hr 45 mins
• Yields: 1 loaf

Ingredients

• 1  cup dark corn syrup
• 1⁄2 cup brown sugar, packed
• 1  egg
• 2 1⁄2 cups 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

1. Preheat oven to 325°F.
2. Combine corn syrup, brown sugar and egg; mix well.
3. Combine dry ingredients in another bowl; add to the egg mixture alternately with milk and mix well.
4. Pour into a greased, wax paper lined 9x5 loaf pan.
5. Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes in the pan before removing it and placing it a wire rack to cool completely.
7. Wrap and let stand for 24 hours before slicing.