One Pot Gingerbread Recipes

INSTANT POT GINGERBREAD

Steps:

• Grease and flour a 6 cup bundt pan.
• Combine butter and brown sugar in a large bowl. Using an electric mixer or stand mixer, beat until creamy.
• Add molasses and continue to stir until well combined.
• Add egg and vanilla extract to the mixture and stir well.
• In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
• Slowly add the dry ingredients to wet until completely combined. I like to do this by mixing a ½ cup of dry ingredients to the wet at a time.
• Stir in boiling water until ingredients are smooth and well-combined. Pour mixture into bundt pan and smooth it out so batter is level.
• Loosely cover the pan with a piece of paper towel and then a piece of aluminum foil.
• Place trivet into the Instant Pot and add 1.5 cups of water. Place cake pan on Trivet.
• Close lid and set to the sealing position. Cook at manual high pressure for 60 minutes. If you have a newer Instant Pot model you will need to push the pressure cook button.
• When the timer is up allow for a 10 minute natural pressure release. Allow cake to cool in pan.
• When cake is cool, top with optional glaze.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
• Whisk the eggs together and then pour them into the treacle mix and continue whisking
• Sift the flour and spices over the treacle mix and gently stir in.
• Heat the milk until warm in the microwave (about 1 minute)
• Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
• Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
• Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
• In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
• Gently pour it on top of the gingerbread mix. It will be hot but that's ok.
• Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
• While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
• After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
• Serve warm with vanilla ice cream and you will be in heaven!

GINGERBREAD SLOW COOKER OATMEAL

Steps:

• Spray the inside of a 6-quart slow cooker with cooking spray.
• Combine all ingredients in slow cooker and stir well. Cover and cook on high for 3-4 hours or on low for 8 hours, stirring occasionally.

ONE POT GINGERBREAD

Steps:

• 1. Adjust the oven rack to the middle position and heat the oven to 350 F (175 C). For easy removal of the cake, line a 9-by13-inch (22.5-by-33-cm) pan with parchment paper and butter it, or simply butter the pan. 2. Bring the water to a boil in a large pot and add baking soda. Remove from the heat and let stand for 5 minutes. Stir in the butter until melted. Whisk in the sugar and molasses. Let the mixture cool to room temperature. 3. Beat in the eggs until well mixed. Place the dry ingredients in a sieve or flour sifter and sift over the ingredients in the bowl. Beat only until combined. 4. Scrape into the prepared pan and bake for 30 to 35 minutes until a tester inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool. Makes: 12 biggish or 16 smallish servings. The cake can also be cut into small squares.