Gingerbread in a Slow Cooker

Don’t you love the warm spices and comforting aroma of Gingerbread?

It’s been a beloved treat for centuries, dating back to Greek and Egyptian times – yes, references have been found in literature!

But it wasn’t until the Middle Ages in Europe when Gingerbread really caught on. Originally a delicacy for the wealthy, the tasty bread became more common when spices like ginger, cinnamon, and cloves reached regular folk like us!

Today, gingerbread remains a timeless classic, cherished for its rich flavor and nostalgic associations.

Making gingerbread in a slow cooker adds an extra layer of enjoyment to the process, and makes our lives much easier!

The slow and steady heat allows the flavors to meld together perfectly, resulting in a moist and tender cake-like texture. No need for constant monitoring makes it much easier for busy bakers like us.

Hassle-free baking!

Here’s how to make Gingerbread in a slow cooker…

Gingerbread in a Slow Cooker

Recipe by Linda D'Angelo

Servings

10

servings

Prep time

15

minutes

Cooking time

2

hours 

Ingredients

• 1 ½ cups plain flour

• ½ tsp baking soda

• pinch salt

• 1 tsp cinnamon

• 1 tsp ginger

• ½ tsp cloves

• 1/8 tsp nutmeg

• ¼ cup butter or margarine

• ½ cup sugar

• 1 egg

• ½ cup light molasses

• 2 tablespoons hot water

• ½ cup sour milk

Cooking steps

• Mix flour with baking soda, salt, and spices, then set aside.
• Cream butter with sugar. Add the egg and beat thoroughly.
• Combine molasses and hot water, then add gradually to creamed mixture, blending well.
• Alternately – add dry ingredients in thirds and sour milk in halves to creamed mixture, beating only until smooth after each addition.
• Turn into a well greased and floured cake pan. Cover with 6 layers of paper toweling. Set in slow cooker.
• Cover and cook on High for 2-3 hours.
• Remove bake pan and let cool 10 minutes before removing bread.