Beet Bread

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.

• Ready In: 1 hr 20 mins
• Serves: 10

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.