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Beet and Ginger Loaf

On the hunt for a deliciously healthy loaf recipe? Have a go at this scrummy Beet and Ginger Loaf. 

Loaf:

250g LeaderBrand Beetroot
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. 

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