The rice bran oil (RBO) can form its semisolid spread through solvent fractionation. The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. This study compares the physicochemical, textural properties, and thermal properties of RBOS with commercial shortening (CS) and rice bran oil (RBO). Spreadability analysis was conducted using a texture analyzer. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. The fatty acid compositions were determined through GC-MS. The major fatty acids in RBOS were palmitic acid, oleic acid, and linoleic acid, similar to those in RBO but significantly (p < 0.05) higher in saturated fatty acid content. RBO contains a high amount of γ-oryzanol and phytosterols, which is beneficial in solid fat structuring. The quantitation of γ-oryzanol was performed using the UV-Vis spectrophotometer while the phytosterol content was analyzed using HPLC. There was no significant difference (p > 0.05) in γ-oryzanol between RBO (1,299.88 ± 50.97 mg/ 100 g sample) and RBOS (1,201.86 ± 84.37 mg/ 100 g sample). However, there was a significant difference (p < 0.05) in phytosterols between CS (4.17 ± 0.26 mg/ 100 g sample), RBO (247.00 ± 0.89 mg/ 100 g sample) and RBOS (184.16 ± 0.56 mg/ 100 g sample). Besides, thermal analysis of CS and RBOS was carried out using DSC and TGA. The similar textural properties but higher bioactive compounds content make RBOS a suitable choice as alternate shortening for bakery products.