Pear Gingerbread

Yield: 48 Servings


  • 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

    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: 152Calories from Fat: 23Fat: 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.