|Mulgore Spice Bread|
Mulgore Spice Bread
1 cup (237 ml) dark corn syrup (see footnote)
1/2 cup (120 ml) brown sugar, packed
2 1/2 cups (590 ml) flour
1 1/2 tsp (7 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/2 tsp (3 ml) ground cloves
1/2 tsp (3 ml) ground nutmeg
1/4 tsp (2 ml) salt
1 cup (237 ml) milk
Preheat oven to 325 degrees F (168 degrees C)
Combine corn syrup, brown sugar, and egg; mix well. Mix slowly by hand. If you must use a mixer use the lowest setting.
Combine dry ingredients in another bowl; use a mixing spoon or spatula to lightly mix the dry ingredients together
Add dry ingredients to egg mixture and alternate with milk; mix well.
Pour into a well greased loaf pan. it will fill it 3/4 of the way full. If your loaf pans are smaller use two. Or muffin pans, or mini loaf pans or mini muffins…..oh my.
Bake for 60-80 minutes, or until a knife inserted into the center of the loaf comes out clean.
Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely.
Footnote: If you have light corn syrup but no dark, here is a way to create dark corn syrup.
1 cup (237 ml) light corn syrup
1/4 cup (60 ml) brown sugar
3-4 tbs (45-60 ml) of water
Mix together until sugar is disolved. Do NOT add heat.