The perfect way to start your morning is with a sweet, moist and spicy breakfast cacke served with butter and coffee.
Ontbijtkoek (literally breakfast cake) is a Dutch quick bread made with rye flour, spices and lots of sugar/honey/molasses. It is eaten as breakfast, but more often as a snack. Some people spread some butter on top, but it is eaten plain as well. You can buy large and small breads, presliced or whole, and also small and large portion packages that are easy to take with you. 
Ontbijtkoek is one of those things that are very popular in the Netherlands, but usually not made at home. Actually the home made variant does taste quite different than the store bought one… This version has a crisp outside, while the shop bought varieties have a soft outside, this is a lot spicier and has a more moist crumb. This version is the similiar to the traditional and old school ontbijtkoek.
Ontbijtkoek has been promoted in the Netherlands as a healthy snack due to its low levels of fat. But as you can see from the recipe it is not healthy at all since it contains lots of sugar… It might be best to keep it as an occasional snack, instead of eating it every day (like the promotion says).
Dutch Spiced Breakfast Quick Bread
- Total Time: 1 hour 25 mins
- Yield: 12-16 1x
Description
The perfect way to start your morning is with a sweet, moist and spicy breakfast cacke served with butter and coffee.
Ingredients
- 120 g rye flour
- 120 g all purpose flour
- 3 tsp baking powder
- pinch of salt
- 1 tsp cardamon
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp coriander
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1/8 tsp aniseed
- 100 g brown sugar
- 170 g honey
- 75 g dark molasses/treacle
- 1 tsp vanilla extract
- 250 ml warm milk
Instructions
- Preheat the oven to 150C.
- Line a loaf tin.
- Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
- In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
- Combine the wet and dry ingredients and mix until it is a smooth batter.
- Pour in the prepared loaf tin and place in the preheated oven.
- Bake for 80 minutes, or until a skewer comes out clean.
- Cover the top with aluminum foil when it gets too dark.
- Leave to cool for 5 minutes in the tin, then take it out and leave to cool completely on a wire rack.
- Alternatively leave to cool completely in the tin, or wrapped in foil, to get a soft instead of a crispy outside.
- Prep Time: 5 mins
- Cook Time: 80 mins
- Category: Baking
- Cuisine: Dutch
I cannot find rye flour. Can I sub and use whole wheat?
We were at save on food in Walley it was not on the self. Want to know why not.
A wonderful recipe, super yummy, thank you :D
My batter was very runny, is this the way it’s suppose to be?
I have tried a number of recipes, but can’t get the same texture and taste as the bought one from Holland or Belgium. The best result so far is the one with chopped pitted dates. But it uses eggs and butter. Will certainly try your recipe.
Definitely spicier than the store bought brand, but in a great way! The texture is on par with store bought. I cover with aluminium when straight out of the oven, and then remove from tin after 15 mins and keep fully covered to keep the crust from going crunchy. VERY VERY happy to make this one!
Very familiar with “ontbijtkoek” since I was born and raised in the Netherlands. This version is SPOT-ON. I reduced the amount of cloves and nutmeg (not a fan) and increased the anise. If you close your eyes you can’t tell the difference between a store bought and this one.
Born and raised in the Netherlands, I have missed ontbijtkoek. This is by far the best, and closest I’ve made/eaten since leaving A’dam. I added some slivered ginger to get that “gemberkoek” bite. Excellent recipe. Thank you!