Ginger, cinnamon, cloves, nutmeg, molasses and flour all combine to produce a delightful gingerbread slow cooker recipe.


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

Mix flour with baking soda, salt, and spices; set aside.
Cream butter with sugar. Add egg and beat thoroughly.
Combine molasses and hot water; 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 towelling. Set in slow cooker.
Cover and cook on High for 2-3 hours.
Remove bake pan and let cool 10 minutes before removing bread.

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Rated 2.7/5 stars (1302 votes cast)