PEAR GINGERBREAD
Yield: 48 Servings

INGREDIENTS

4 oz. (1/2 cup) Butter
10 oz. Sugar
2 cups Molasses
1 lb. 12 oz. All-purpose baking mix (such as Bisquick)
1-1/2 Tbsp. Ground ginger
1 tsp. Ground cinnamon
1/2 tsp. Ground cloves
2 cups Hot water
5 Eggs, beaten
1 lb. 12 oz. (1 qt.) Pacific Northwest Canned Pears, diced, drained
Optional, for garnish Whipped cream or whipped topping

METHOD
Beat butter and sugar until crumbly. Beat in molasses; reserve. Mix dry ingredients. Beat dry ingredients alternately with hot water into butter mixture. Beat in eggs. Pour into greased 12" x 20" x 2" pan. Scatter diced pears over top of batter; lightly press into batter. Bake at 350 °F until a toothpick in the center comes out almost clean, for about 40 minutes. Cool; cut into 48 servings, 2" x 2-1/2" each. Optional: serve each portion with a dollop of whipped cream or whipped topping.

NUTRITION (Per Serving)*
Calories: 152,   Calories from Fat: 23,   Fat: 3g,   Saturated Fat: 1g,
Cholesterol: 27mg,   Sodium: 165mg,   Carbohydrate: 30g,   Dietary Fiber: 1g,
Sugar: 17g,   Protein: 3g,   Vitamin A: 3% DV,   Vitamin C: 0% DV,
Calcium: 5% DV,   Potassium: 8% DV,   Iron: 7% DV
*Analysis does not include topping.