This delicious sweet beetroot bread comes with a hint of ginger and lemon and is simple to make. It doesn't require kneading and you don't have to be an experienced baker to produce a gorgeous loaf!
This beetroot bread is moist but also light and fluffy, moderately sweet and has a hint of spice. It's dairy free, low in sugar, high in fibre, perfect for breakfast, brunch or as a healthy snack anytime.
Beetroot bread ingredients and substitutions
- Beetroot: weigh after roasting and peeling. See preparation below.
- Pear: adds moisture and natural sweetness. Use sweet apple instead if preferred.
- Apple juice.
- Vegetable oil: use any neutral tasting oil.
- Flour: Use either wholemeal/whole wheat or plain/all-purpose flour. I like to use a bit of both.
- Baking powder and bicarbonate of soda.
- Lemon zest.
- Ground ginger.
- Walnuts: use pecans or sultanas instead if desired.
How to prepare the beetroot
1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Wrap the beets (whole, unpeeled) loosely in foil and bake in the centre of the oven for approximately 45 minutes (or until fork tender).
2. Remove from the oven, unwrap and set aside to cool then peel. Your beets are now ready to use.
I find that using this method of preparing the beetroot (rather than boiling it, for example) best preserves its colour and flavour, which is important in this sweet bread with beetroot.
I strongly recommend baking the beetroot in advance. If you do this step the night before let the beetroot cool completely first, then cover and refrigerate it, unpeeled, until you are ready to use it. This will save you time when making your beet bread.
How to make quick beet bread: step-by-step
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 22 cm (8.5'') loaf pan and line with parchment paper.
1.Once you've roasted and cooled the beetroot combine it with the pear and apple juice and puree until smooth.
2. Combine the flour, baking powder, bicarbonate of soda, ground ginger, lemon zest and salt and stir using a whisk.
3. In another bowl beat the eggs with the oil and sugar until fluffy.
4. Pour in the beet mixture and stir to combine.
5. Add the dry ingredients, nuts and stir just to combine (do NOT overstir).
6. Pour the batter into the pan and bake in a preheated oven for 1 hour and 5 minutes (or until the skewer inserted into the middle comes out clean).
7. Remove from the oven, set aside for 10 minutes then lift out of the pan and leave to cool completely before cutting.
This roasted beet bread tastes delicious with butter, cream cheese or simply on its own. You can toast it, heat up in the microwave or serve cold. Perfect for breakfast or as a snack anytime.
- Beetroot: You can bake the beetroot in advance and once cooled, refrigerate it (overnight) until you are ready to use it. Weigh the beetroot after you've roasted and peeled it.
- Batter: It is important not to overstir the batter as your bread may end up a little dense.
- Storing: this sweet beetroot bread can be refrigerated in an airtight container for several days.
- You can also freeze the entire loaf in a freezer bag. Alternatively freeze individual slices (separated by pieces of parchment paper) in an airtight container to enjoy later.
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Keep in touch!
Have you made this beetroot bread recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
Beetroot Bread (No Yeast)
- 23 cm/9.5'' loaf pan
- Stick blender
- Electric mixer
- 6.35 ounces (180 g) beetroot approx. 2 medium beets, weigh after roasting and peeling
- 3.53 ounces (100 g) pear peeled, cored, peeled weight
- ⅓ cup (80 ml) apple juice
- 2 medium eggs
- ⅓ cup (80 ml) vegetable oil
- ¼ cup (50 g) sugar
- 2 cups+2tbsp (270 g) wholemeal/whole wheat or plain/all-purpose flour or a mixture
- 2 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ⅓ teaspoon fine sea salt
- ½ cup (70 g) walnuts or pecans, chopped
- Zest of 1½ lemons
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Wrap the beets loosely in foil, place on a baking sheet and bake in the centre of the oven for 45 minutes or until fork tender. Remove from the oven, set aside to cool then discard the skin (it should peel off easily). Puree the beetroot with the pear and apple juice. You can do this step in advance.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5'') bread pan, line with parchment paper and set aside.
- Combine the flour, baking powder, bicarbonate of soda, ginger, lemon zest and salt and stir thoroughly using a whisk. Set aside.
- Beat together the eggs, sugar and oil for about 2 minutes until fluffy. Pour in the beet mixture and stir well to combine.
- Add the walnuts and the flour mixture and stir just to combine (stop stirring when the dry ingredients have disappeared). The batter will be lumpy.
- Transfer the batter into the prepared loaf pan, smooth out the top with the back of a spoon and bake in the middle of the oven for 1 hour and 5 minutes (or until a skewer inserted into the middle comes out clean).
- Remove from the oven and leave to cool in the pan for 10 minutes. Lift the bread out of the pan with the parchment paper and place on a cooling rack. Cool completely before slicing (store leftovers in an airtight container in the fridge).
- You can bake the beetroot in advance and once cooled cover and refrigerate it (overnight) until you are ready to use it.
- Weigh the beets after roasting and peeling.
- Use either whole wheat/wholemeal or white flour. I like to use a mixture.
- Use pecans or sultanas instead of the walnuts and sweet apple instead of the pear if desired.
- It is important not to overstir the batter as your bread may be a little dense.
- Serve on its own as a snack, for breakfast or brunch, with butter or cream cheese. Delicious with coffee or tea.
- Storing: this beet bread can be refrigerated in an airtight container for several days.
- You can also freeze the entire loaf in a freezer bag or freeze individual slices (separated with pieces of parchment in an airtight container) to enjoy later.
- Preparation time includes the time needed to bake and cool the beetroot.
- I recommend using rubber gloves when handling the beets.
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.