Pear Beny Gingerbread Loaves
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Light molasses||2⁄3 Cup (10.67 tbs)|
|Light flavored molasses||2⁄3 Cup (10.67 tbs)|
|Cooking oil||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Grated ginger root||1 1⁄2 Teaspoon|
|Pears||2 Medium, peeled, cored, and finely chopped to make about 1 cup)|
|Pears||2 Medium, cored and finely chopped to make 1 cup|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|For pear icing|
|Pear icing||1 Cup (16 tbs) (adjust quantity as needed)|
|Sifted powdered sugar||1 1⁄4 Cup (20 tbs)|
|Pear liqueur/Pear nectar||2 Tablespoon|
Grease bottoms and halfway up sides of four 5 3/4x3x2-inch individual loaf pans or eight 4-inch individual fluted tube pans; set aside.
Combine flour, baking powder, cinnamon, baking soda, and salt in a large mixing bowl.
Make a well in the center of flour mixture; set aside.
Stir together eggs, molasses, oil, brown sugar, milk, and grated gingerroot in a medium mixing bowl.
Add egg mixture all at once to the flour mixture.
Stir just until moistened.
Fold pears and dried cranberries into batter.
Spoon batter into prepared pans.
Bake in a 350° oven for 35 to 40 minutes for loaf pans or about 25 minutes for fluted tube pans, or until a wooden toothpick inserted near the center comes out clean.
Cool in pans on wire racks 10 minutes.
Loosen and remove from pans.
Cool completelv on wire racks.
Drizzle with Pear Icing.
Pear Icing: Stir together 1 1/4 cups sifted powdered sugar, 2 tablespoons pear liqueur or pear nectar, and 1/2 teaspoon vanilla in a small mixing bowl.
If necessary, stir in a few drops of milk to make an icing that is easy to drizzle.
If your set of fluted tube pans includes only six, chill the remaining batter while the first batch bakes.