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 no-dairy quick bread with beetroot and walnuts is moist yet fluffy, moderately sweet, with a hint of ginger and lemon.  It's perfect for breakfast, brunch or as a healthy snack anytime.

Ingredients

I paired beetroot with ginger and added a little lemon zest, which helps bring all the flavours together.  I also used apple juice instead of milk as well as pear for added natural sweetness and moisture.  This bread also contains walnuts for crunch.

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 also used this method in beetroot coconut brownies).

Top tip

Weigh the beets after you've roasted and peeled them.

How to make quick beetroot 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, walnuts 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.

7. Remove from the oven, set aside for 10 minutes then lift out of the pan and leave to cool completely before cutting.

Top tips

• 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 be a little dense.
• 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 freezer 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.  

Substitutions

• Flour: Use either wholemeal/whole wheat or plain/all-purpose flour.  I like to use a bit of both.
• Walnuts: substitute pecans or sultanas.
• Pear: use sweet apple instead if preferred.

Related recipes

• Sun Dried Tomato Soda Bread with Cheese
• Dairy Free Banana Bread with Ginger and Pear
• Whole Wheat Banana Date Bread
• Fresh Spinach Quick Bread with Buttermilk
• Persimmon Bread with Orange Icing

Check out also this collection of delicious 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

5 from 1 vote

Print Pin Rate

Course: Breakfast, Brunch, Snack

Cuisine: dairy free, vegetarian

Prep Time: 1 hour

Cook Time: 1 hour 5 minutes

Total Time: 2 hours 5 minutes

Servings: 10 servings

Calories: 267kcal

Author: Monika Dabrowski

Equipment

• ▢
  22 cm (8.5'') loaf pan
• ▢
  Stick blender
• ▢
  Electric mixer

Ingredients

• ▢ 180 g beetroot approx. 2 medium beets, weigh after roasting and peeling
• ▢ 100 g pear peeled, cored, peeled weight
• ▢ 80 ml apple juice
• ▢ 2 medium eggs
• ▢ 80 ml vegetable oil
• ▢ 50 g sugar (¼ cup)
• ▢ 270 g wholemeal/whole wheat or plain/all-purpose flour or a mixture
• ▢ 2 tsp baking powder
• ▢ ¼ tsp bicarbonate of soda
• ▢ 2 tsp ground ginger
• ▢ ⅓ tsp fine sea salt
• ▢ 70 g walnuts chopped
• ▢ Zest of 1½ lemons

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 22 cm (8.5'') 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 bread tin, smooth out the top with the back of a spoon and bake in the middle of the oven for 1 hour and 5 minutes.
• 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.
• 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 a few days.
• You can also freeze the entire loaf, wrapped in paper or in a freezer 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

*Nutritional information is automatically generated and should be considered as an estimate.

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