Pear Breakfast Gingerbread with Lemon Glaze

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Pear Breakfast Gingerbread with Lemon Glaze


  • 1 no. 10 can Pacific Northwest pears, canned, sliced, extra light syrup, drained, syrup reserved
  • 1 lb 12 oz whole wheat flour
  • 1 lb 12 oz all-purpose flour
  • 1/4 cup baking powder, double acting
  • 2 tsp Baking soda
  • 2 tsp salt
  • 3 Tbsp ground ginger
  • 1 Tbsp cinnamon
  • 1 tsp ground cloves
  • 1 lb 4 oz packed light brown sugar
  • 8 large eggs
  • 1 lb 4 oz granulated sugar
  • 1 cup canola oil
  • 3 cups pear juice, reserved, extra light syrup
  • 2 cups powdered sugar
  • 1/2 cup lemon juice


  1. Preheat oven to 350° F.
  2. Spray full size sheet pan with pan release.
  3. Drain pears and reserve syrup. Divide drained pears evenly. Set aside.
  4. In a large bowl, combine whole wheat flour, all-purpose flour, ½ can drained diced pears, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Whisk until combined.
  5. In a large mixer bowl, using the flat paddle, combine brown sugar, eggs, granulated sugar, and oil. Beat until smooth.
  6. Add dry ingredients to the mixture in the mixer bowl, alternating with reserved pear syrup. Whisk ingredients just until combined. Do not overmix or gingerbread will be tough.
  7. Using a spatula, fold in remaining drained, diced pears.
  8. Pour 12 lb or 5 quarts of batter into each full-size prepared pan.

CCP: Cook to a minimum internal temperature of 135°F

  1. Bake for 35 minutes or until lightly browned. Cool in the pan on a rack.

CCP: No bare hand contact with ready to eat food.

  1. To prepare glaze, combine powdered sugar and lemon juice in a small bowl and whisk until smooth.

CCP: No bare hand contact with ready to eat food.

  1. Cut each sheet pan of gingerbread 6 x 8 into 48 servings per pan. Drizzle 1 Tbsp lemon glaze over each square. Serve with tongs or gloved hands.


48 servings