Pioneer Woman at Heart
One Flourishing, Frugal and Fun Family!
One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.
"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~
Tuesday, November 5, 2013
Pear Berry Gingerbread Loaves
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
1 1/4 cup sifted powdered sugar
2 Tbsp. Pear Liqueur
1/2 tsp. vanilla extract
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.
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.