Instant Pot Gingerbread Syrup Food

INSTANT POT GINGERBREAD SYRUP

Steps:

• Place all the ingredients to a glass mason jar and cover with foil. You can put parchment under the foil if you don't want it to come into contact with your syrup.
• Add the water to your Instant Pot liner and then put the rack in that came with it.
• Put the mason jar on the rack. Cook on high pressure for 15 minutes.
• Let the pressure release naturally. Once the jar is cool, pour the contents through a fine mesh strainer and then put in a storage jar.
• Store in the jar in the fridge.

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5x3-inch loaf pans.
• Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl.
• Combine milk, maple syrup, eggs, and oil in a bowl. Stir milk mixture into flour mixture until just moistened into a thin batter. Pour evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 60 to 70 minutes. Let cool for 10 minutes before removing from pans and cooling completely on wire racks.