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Ginger Brown Bread

10min.chef's picture
Ingredients
  Gingerbread mix 14 Ounce (1 Package)
  Yellow corn meal 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Raisins 1⁄2 Cup (8 tbs)
Directions

Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist.
Beat at medium speed with electric mixer for 2 minutes.
Stir in raisins.
Pour into greased and floured 6 or 7-cup mold.
Cover with foil; tie.
Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot.
Place filled mold on rack or trivet.
Cover pot and cook on high for 3 to 4 hours or until bread is done.
Remove from pot; cool on rack 5 minutes.
Loosen edges with knife; turn out on rack and cool slightly.
Serve warm with butter or cream cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Slow Cooked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
30 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2239 Calories from Fat 501

% Daily Value*

Total Fat 51 g79.2%

Saturated Fat 18.2 g90.8%

Trans Fat 11.6 g

Cholesterol 33.9 mg11.3%

Sodium 4878.1 mg203.3%

Total Carbohydrates 421 g140.4%

Dietary Fiber 6.3 g25%

Sugars 218.1 g

Protein 32 g64.8%

Vitamin A 6.9% Vitamin C 3.4%

Calcium 74.1% Iron 60.6%

*Based on a 2000 Calorie diet

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Ginger Brown Bread Recipe