Beetroot and Ginger Loaf

Makes 1 loaf.


  • 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


  • 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.

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