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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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. 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 |
Directions:
1. Beat sugar, eggs and oil until light and fluffy. Puree beets in blender until smooth. Beat into egg mixture.
2. Blend flour, baking powder, pumpkin pie spice, ginger and salt. Fold flour mixture and orange rind into batter, mixing well.
3. Turn batter into a greased and floured loaf pan.
4. Bake at 350 degrees F for 1 hour.
5. Glaze:.
6. 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.
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