Crockpot Cranberry Gingerbread

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
0.75 cup Bob's Red Mill Whole Wheat Pastry Flour 0.25 tsp Baking Powder 0.25 tsp Baking Soda 0.25 tsp Cinnamon, ground 1 dash Salt 0.125 tsp Allspice 4 tbsp COCONUT BUTTER 3 tsp coconut sugar1 tbsp Erythritol, powdered1 large Egg, fresh, whole, raw 3 tbsp Molasses, blackstrap 0.25 cup (8 fl oz) Water, tap, boiling0.125 cup Ocean Spray reduced sugar Craisins 10 gram Reed's Crystalized Ginger
Directions
Generously grease the bottom and halfway up sides of a 1-pint straight-sided, wide-mouth canning jar. Flour the jar; set aside. Mix together flour, baking powder, baking soda, cinnamon, salt, and allspice. In a mixing bowl beat shortening and sugars with an electric mixer on medium speed until combined. Add egg and molasses. Beat 1 more minute. Alternate adding flour mixture and boiling water, beating on low speed after each addition. Shir in cranberries and ginger. Pour into the prepared canning jar. Cover jar tightly with greased foil, greased side down. Place in a 4-quart crockpot. Pour 1 cup water around the jar. Cover; cook on high-heat setting for 1-3/4 hours or until a toothpick inserted near the center comes out clean. Remove jar from crockpot, cool 10 minutes. Loosen bread from sides of the jar with a small spatula and remove bread from the jar. Cool 20 minutes on a wire rack. Cut into 12 slices.

Serving Size: Makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user DEEA2Z.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 87.6
  • Total Fat: 3.5 g
  • Cholesterol: 15.5 mg
  • Sodium: 59.8 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.6 g

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