Beet Bread

1 cup brown sugar, firmly packed
1/4 cup vegetable oil
3 eggs
1 (16 ounce) can 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

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 350 degrees F for 1 hour.

Glaze:
1/2 cup brown sugar, firmly packed
1/4 cup orange juice, not concentrated
Reserved beet liquid

Combine and simmer over low heat until thickened. Pour over while bread is warm. Serve with cream cheese.