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.
- Sugar.
- Eggs.
- 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.
My recommendation
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.
Serving suggestions
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.
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 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.
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 these other delicious brunch recipe ideas including this collection of vegetable breakfast recipes.
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!
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Recipe
Beetroot Bread (No Yeast)
Equipment
- 23 cm/9.5'' loaf pan
- Stick blender
- Electric mixer
Ingredients
- 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
Instructions
- 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).
Notes
- 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.
Nutrition
*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.
Dana T says
What a unique and delicious way to incorporate beetroot, especially for people who aren’t big fans of the taste of that veggie. It tastes nothing like it, in my opinion. I typically cut back the sugar on recipes, but the amount in this recipe was perfect. The outside was a beautiful pink but inside came out like the color of banana bread. This turned out to be a wonderful breakfast item. Thank you for taking the time to create!
Monika says
You are welcome! Glad you enjoyed it and thank you for your feedback:)
barbara says
Can I use canned beets?
Monika says
I don't recommend it. Roasting fresh beets will produce best results - rich flavour and the right amount of moisture.
Chasity says
Is it ok to use almond flour?
Monika says
Almond flour behaves differently to wheat flour and without testing it first I can't recommend it. I am sure it's possible to just use almond flour but the proportions would have to be adjusted.
Anu says
Is it ok if we dont use pears?
Monika says
Apple is a good alternative. But use a sweet variety.
Amy says
Mine turned out yellowish inside, the outside was still pink though. Any tips on keeping the inside pink?
Monika says
I have just made this bread again (and updated the photos) and mine turned out a little yellowish too.
Amy says
Ok, thank you. I will try again with more because it was tasty!
John says
Yes, use a ground up Vitamin C tablet. This helps to fix the colour of the beetroot through the baking process.
Priscilla says
It turned out nice, thanks
Monika says
Glad to hear it, thanks for the feedback:)
Kat (The Baking Explorer) says
Wow the colour of this is stunning!
Monika says
Thanks Kat:)
Kate - gluten free alchemist says
Although I can't eat spelt, I have to say that your loaf is quite an incredible colour! x
Monika says
Thanks, the colour is completely down to the beetroot:)
Antonia says
I love using spelt to bake. What a beautiful and healthy bread! Thank you for bringing it to the party! Happy Fiesta Friday!
Monika says
Thank you! Happy FF:)
Recipes Made Easy says
wow look at that colour. It looks amazing. I cant resist a recipe for easy breads. Thank you for linking to #CookBlogShare
Monika says
Thank you! Easy bread is the only bread I can make so my bread recipes will always be easy:)
Kat says
So pretty! Pink is my favorite color, so I love seeing beautiful foods made with beets!
Monika says
Thank you, glad you like it:)
dtills says
What a beautiful color!
Monika says
thank you:)
applytofaceblog says
Gosh this looks so delicious and clever!!I love baking bread and keep meaning to do more.Pinned!
Monika says
Thanks! I also would like to make bread more often, other things always seem to get in the way...