Beetroot and Ginger Loaf

Makes 1 loaf.

Ingredients:

• 1 pack of LeaderBrand Pure’n Ezy Baby Beets
• 400g wholemeal flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 100g butter
• 100g raw brown sugar
• 2 Tbsp black treacle or molasses
• ½ cup milk
• 3 free range eggs
• ¼ tsp salt

Ginger Icing:

• 2 cups icing sugar, sifted
• 2 tsp ground ginger
• 50g butter, melted

Directions:

• Preheat the oven to 180°C fan bake. Grease and line a 900g loaf tin with baking paper.
• Mix together the flour, baking soda and ginger. Puree the beetroot in a food processor or blender. Melt the butter in a saucepan with the sugar and treacle. Allow to cool slightly, then beat in the milk and eggs. Add the beetroot puree and salt.
• Stir the liquid ingredients into the flour. Beat well, then pour into the lined loaf tin. Smooth over the top. Bake in the oven for 40-45 minutes, until risen and firm to the touch.
• Cool on a wire tray.
• To make the ginger icing, mix the icing sugar and ground ginger together in a bowl. Stir in the melted butter, then 1-2 Tbsp of hot water to mix to a smooth consistency. Drizzle over the loaf and serve.