Wednesday, September 23, 2009

Fresh Apple (or Pear) Gingerbread

It's baking week here at my house! My friend Megan S sent this recipe to me, and it is a definite winner! A PERFECT use for apples or pears that are slightly overripe or bruised. This is delicious, moist, spicy--everything you hope for in gingerbread.

Recipe from Whole Foods for the Whole Family

  • 1/2 c. butter, softened
  • 2/3 c. molasses or sorghum
  • 3 eggs
  • 2 c. whole wheat flour
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 1 t. ground ginger
  • 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/4 t. cloves
  • 1/3 c. milk
  • 1 1/4 c. grated apple or finely chopped pear (roughly 2 pears; 1-2 apples, depending on size)

Cream butter and molasses in mixer bowl. Beat in eggs. Combine dry ingredients and add to creamed mixture alternately with milk. Stir in grated apple or chopped pear. Pour into greased 8x8-inch or 9x9-inch pan. Bake at 350 degrees for 40-45 minutes. Cool and serve (with whipped cream, if desired).

Serves 8-10

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