3 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 beaten eggs
1/2 cup molasses
2/3 cup unsweetened applesauce
1/2 brown sugar
1/3 cup milk
1 1/2 tsp. grated ginger root
2 med. pears, peeled, cored, and finely chopped
1/2 cup dried cranberries
Pear Frosting
1 1/4 cup sifted powdered sugar
2 Tbsp. Pear Liqueur
1/2 tsp. vanilla extract
For bread:
Preheat oven to 350°F, and grease 2 loaf pan.
Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.
Combine eggs, molasses, applesauce, brown sugar, milk, and grated ginger root in a medium mixing bowl. Make a well in the center of the flour mixture, and pour the eggs mixture in, all at once. Fold in pears and cranberries. Pour into prepared pans.
Bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool in pans for about 10 minutes before removing, and continue cooling on wire racks.
Frosting:
Stir all ingredients, and drizzle onto the bread. Note: if you do not have pear liqueur, simply use milk.
(adapted from Better Homes and Gardens, Celebrate the Season 2000)
Overall family test tasting: everyone said that they would not like this bread without the frosting. We also used organic ingredients with our homegrown pears.