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!

Side view of beetroot bread on top of parchment and cup of coffee in background.

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.

Side view of beetroot mixture with blender stick in tall cup.

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

Dry mixture with spice and lemon zest for making beetroot bread.

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

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

Egg mixture with partly visible beetroot mixture inside white bowl with spoon.

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

Beetroot bread batter with dry ingredients visible inside white bowl with spoon.

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).

Beetroot batter in loaf pan lined with parchment paper.

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

Baked beetroot bread in pan lined with parchment.

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.

Top down view of slices of beet bread on top of parchment.

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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