Spiced Beet Loaf with Candied Ginger
A surprisingly light and cake-like bread made with shredded beet and candied ginger, perfect for tea time.
- Prep20 min
- Cook1h
- Total1h 20m
- DifficultyEasy
- Servings8
This beet bread started as an experiment to make a red loaf, but instead turned into a beautifully spiced, tender crumb that's almost cake-like. The earthy sweetness of beets pairs wonderfully with the warmth of cinnamon and the spicy kick of candied ginger.
The texture is light and moist, making it a delightful companion to a cup of tea or coffee. Despite its humble ingredients, the result is surprisingly elegant and satisfying.
Ingredients
Servings
Converted amounts are rounded.
Method
- Take the margarine and eggs out of the fridge to come to room temperature. Preheat the oven to 350°F. Spray a Pyrex loaf pan with non-stick spray.
- Peel the beet and grate it using the grating disc of a food processor (or a box grater). You should get about 2 cups of shredded beet.
- In a large bowl, beat the margarine and sugar together until very smooth. Add the eggs one at a time, beating well after each addition, and scrape down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour, salt, baking soda, and cinnamon. Mix until the batter is smooth and uniform.
- Gently fold in the chopped candied ginger and the shredded beet until evenly distributed. The batter will turn a deep red color.
- Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
- Slice the bread and serve with tea or coffee. Enjoy the subtle spice and tender crumb!
💡 Tips
- Make sure the margarine and eggs are at room temperature for a smooth batter.
- If you don't have a food processor, use a box grater to shred the beet.
- The bread keeps well for 2-3 days wrapped in foil at room temperature.
Inspired by a recipe from Food52