Pear Gingerbread Loaf Cake with Caramel Frosting
Prep time
Cook time
Total time
Recipe type: dessert, cake
Serves: 8 slices
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • ½ tsp vanilla extract
  • 1 large egg, at room temperature
  • 1 tbsp molasses
  • ¼ cup apple cider or juice (or, just toss in a pear fruit cup. That's what I do and it's perfect!)
  • 1½ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp gingerbread spice
  • ½ tsp cinnamon
  • 2 cups fresh, ripe pears, chopped
  • For icing:
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup milk
  • 2 cups powdered sugar
  1. Preheat oven to 350F.
  2. Spray a 9x5 loaf pan lightly with cooking spray. (Line with parchment, if desired, for easy removal.) .
  3. Cream the butter and the sugar until fluffy. Beat in vanilla, egg, molasses and cider/juice.
  4. Sift together the flour, baking soda, salt, and spices. Add to mixture already in the bowl. Stir or mix on low speed just until fully incorporated; fold in pears. Turn batter into pan and spread lightly to even out.
  5. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. (Check at 50 minutes. If not done, continue baking, checking in 5 minutes increments so as not to overbake.)
  6. Let cool completely on a rack before frosting.
  7. To make caramel icing :
  8. In a small saucepan, melt butter and brown sugar together over low heat. Bring to a boil, about 2 minutes. Stir continuously.
  9. Add milk, bring back to a brief boil and remove from heat. Cool slightly.
  10. Whisk in powdered sugar, ½ cup at a time, whisking until smooth.
  11. Pour over cooled cake. Let sit until icing is cool and set before serving.
Recipe by ABCs and Garden Peas at