Beetroot Bread with Walnuts

This quick and easy beetroot bread with walnuts is nutritious, dairy free, and can be enjoyed for breakfast/brunch as well as a healthy snack.  It is made without yeast so doesn’t require kneading. It’s also pretty uncomplicated and you don’t need to be an experienced baker to produce a gorgeous loaf!

Beetroot is such a versatile vegetable you can enjoy it in both sweet and savoury dishes and today I am sharing an easy, no knead beetroot bread recipe.  This quick bread with beetroot and walnuts is moist yet fluffy, moderately sweet, with a hint of ginger.  I used apple juice instead of milk so it’s dairy free.  Make this beet bread super nutritious by using whole wheat flour or a mixture of wholewheat and plain flours.

Equipment you’ll need

• Kitchen scales and measuring spoon
• Small oven tray
• Cutting board and knife
• Hand blender
• 2 large bowls, whisk and spoon
• 23 cm bread pan and parchment paper

How to prepare the beetroot

Bake the beetroot whole, unpeeled, in the centre of a preheated oven (gas mark 7) for approximately 45 minutes (or until tender).  Allow to cool, then remove the skin and puree the beetroot.

I strongly recommend baking the beetroot in advance.  If you do this step the night before let the beetroot cool completely first and then store it in the fridge, unpeeled, until you are ready to use it.  It will really save you time when making the bread.

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 bread recipe.  I’ve used it successfully in several other recipes (see my Potato Beetroot Dumplings, Beetroot Cornmeal Muffins with Green Olives, and Beetroot Coconut Brownies).

How to make quick beetroot bread: step-by-step

1.Once you’ve roasted and chilled the beetroot combine it with the pear and apple juice and puree until smooth.

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2. Combine the flour, baking powder, soda, ground ginger, lemon zest and salt and stir using a whisk.

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3. In another bowl beat the eggs with the oil and sugar until fluffy.

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4. Pour in the beet mixture and stir to combine.

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5. Add the dry ingredients, walnuts and stir just to combine (do NOT overstir).

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6. Pour the batter into the pan and bake in a preheated oven (180 C) for 1 hour and 5 minutes.

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Top tips

• Beetroot: You can bake the beetroot in advance and once cooled, refrigerate it (overnight) until you are ready to use it.
• Flour: Use either wholewheat or white flour.  I like to use a combination of both.
• Batter: It is important not to overstir the batter as your bread may not be fluffy.
• Storing: this beet bread can be refrigerated in an airtight container for a few days.  You can also freeze the entire loaf, wrapped in paper or in a freezeer bag or freeze individual slices (wrapped separately) to enjoy later.

Serving suggestions

The beetroot flavour is very subtle in this recipe.  It is mildly sweet, tastes delicious with butter, cream cheese or simply on its own.  It goes really well with this savoury avocado toast ricotta mixture.

More quick bread recipes

• Sundried Tomato Cheese Bread with Chia
• Dairy Free Banana Bread with Ginger and Pear
• Whole Wheat Banana Bread Recipe with Sea Salt

Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

KEEP IN TOUCH!

Have you made this beetroot bread?  I’d love to know how it turned out for you.  Let me know in the comments below, thanks!

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Beetroot Bread with Walnuts

This quick and easy beetroot bread with walnuts is nutritious, dairy free, and can be enjoyed for breakfast/brunch as well as a low sugar snack anytime.  It is made without yeast so doesn't require kneading

Prep Time1 hr

Cook Time1 hr

Total Time2 hrs

Course: Brunch, Snack

Cuisine: International

Keyword: beetroot

Servings: 10 servings

Calories: 267kcal

Author: Monika Dabrowski

Ingredients

• 270 g wholemeal or plain flour
• 180 g beetroot roasted, peeled weight (approx. 2 small beets)
• 100 g pear peeled, cored
• 2 medium eggs
• 80 ml good vegetable oil
• 50 g sugar (0.25 cup)
• 2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1/3 tap fine sea salt
• zest of 1.5 lemon
• 70 g walnuts chopped
• 80 ml apple juice

Metric - US Customary

Instructions

• Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the beetroot on a baking tray and bake for 45 minutes or until tender. Remove from the oven, leave to cool and 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 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 2-3 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 bread tin, smooth out the top with the back of a spoon and bake in the middle of the oven for 1 hour. 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).

Notes

• You can bake the beetroot in advance and once cooled, refrigerate it (overnight) until you are ready to use it.
• Use either wholewheat or white flour.  I like to use a combination of both.
• It is important not to overstir the batter as your bread may not be fluffy.
• Storing: this beet bread can be refrigerated in an airtight container for a few days.  You can also freeze the entire loaf, wrapped in paper or in a freezeer bag or freeze individual slices (wrapped separately) to enjoy later.
• Preparation time includes the time needed to bake and cool the beetroot. 

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 180mg | Potassium: 338mg | Fiber: 4g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

RECIPE LINK PARTIES

I am sharing this healthy homemade bread with beetroot and walnuts with Recipe ReDux.  Also sharing with #CookBlogShare and Fiesta Friday, co-hosted this week by Diann @ Of Goats and Greens and Antonia @ Zoale.com.