1 C. brown sugar
1/4 C. vegetable oil
1 (16 oz.) can beets, drained (reserve liquid)
3 C. sifted all-purpose flour
2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1 tsp. ginger
1/2 tsp. salt
1 tsp. grated orange rind
Beat sugar, eggs and oil until light and fluffy. Puree beets in blender
until smooth. Beat into egg mixture.
Blend flour, baking powder, pumpkin pie spice, ginger and salt. Fold
flour mixture and orange rind into batter, mixing well. Turn batter into
a grease and floured loaf pan.
Bake at 350ÂºF for 1 hour.
1/2 C. brown sugar
1/4 C. orange juice, not concentrated
Reserved beet liquid
Combine and simmer over low heat till thickened. Pour over while
bread is warm. Serve with cream cheese.