Ingredients for Beet Bread
- 1/4 cup packed brown sugar
- Vegetable Oil
- 2 large eggs
- Canned Beets
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 tablespoon grated orange zest
- 2 tablespoons orange juice
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How to Make Beet Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup granulated sugar, 2 large eggs, and 1/2 cup vegetable oil until light and fluffy.
- Puree 1 cup cooked beets in a blender until completely smooth. Reserve 2 tablespoons of beet juice for the glaze.
- Add the beet puree to the wet ingredients and mix until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon ground ginger, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 tablespoon grated orange zest.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the bread is baking, prepare the glaze: In a small saucepan, combine 1/4 cup packed brown sugar, 2 tablespoons orange juice, and the reserved 2 tablespoons of beet juice.
- Simmer over low heat, stirring constantly, until the glaze thickens slightly (about 5-7 minutes).
- Once the bread is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, drizzle the warm orange glaze over the bread.
- Serve warm or at room temperature with cream cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
140g
Fat
6g
Carbs
21g
