Beetroot ginger loaf cropped

Beetroot and Ginger Loaf

Makes 1 loaf


Preheat the oven to 180°C fan bake. Grease and line a 900g loaf tin with baking pape.

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. Cool slightly, then beat in the milk and egg. Add the beetroot puree and salt 

Stir the liquid ingredients into the flor. Beat well, then turn lined loaf tin. Smooth over the top, bake in oven for 40-45 minutes until risen and firm to 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 tablespoons hot water so you can mix int a smooth consisten.

Drizzle over loaf and serve