BEET BREAD

Beet Bread image

Found online in response to a forum request for breads and muffins that have veggies included. I haven't made this recipe yet... so serving sizes and prep times are estimates.

Provided by Impera_Magna

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup brown sugar, firmly packed
1/4 cup vegetable oil
3 eggs
1 (16 ounce) can canned beets, drained (reserve liquid)
3 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon grated orange rind
1/2 cup brown sugar, firmly packed
1/4 cup orange juice, not concentrated

Steps:

Beat sugar, eggs and oil until light and fluffy. Puree beets in blender until smooth. Beat into egg mixture.
Blend flour, baking powder, pumpkin pie spice, ginger and salt. Fold flour mixture and orange rind into batter, mixing well.
Turn batter into a greased and floured loaf pan.
Bake at 350 degrees F for 1 hour.
Glaze:.
Combine brown sugar, orange juice, and reserved beet juice in saucepan; simmer over low heat until thickened. Pour over while bread is warm. Serve with cream cheese.

Nutrition Facts : Calories 350.1, Fat 7.4, SaturatedFat 1.3, Cholesterol 63.5, Sodium 311.8, Carbohydrate 65.3, Fiber 1.9, Sugar 35, Protein 6.2

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