The sweet, earthy flavor of golden beets is ideal for this holiday bread.

G.G.

Recipe Summary

prep:
20 mins
cook:
1 hr 35 mins
total:
1 hr 55 mins
Servings:
10
Yield:
1 large loaf
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stand beets upright in a saucepan. Fill saucepan with about 1-inch of water and bring to a boil. Lower heat to a simmer, cover, and steam beets until tender, about 40 minutes.

    Advertisement
  • Carefully remove beets from saucepan, peel, and coarsely chop into chunks.

  • Place beets in a blender and puree until smooth. Measure out 1 cup.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spray 1 large loaf pan with cooking spray.

  • Mix whole wheat flour, unbleached flour, baking soda, and salt together in a medium bowl.

  • Stir 1 cup beet puree with 1/2 cup water together in a bowl.

  • Beat sugar and margarine together in a large bowl with an electric hand mixer on low speed until blended.

  • Beat eggs and beet mixture into sugar mixture until combined.

  • Gradually stir flour mixture into wet ingredients, mixing after each small addition, until just combined.

  • Fold walnuts into batter until evenly incorporated.

  • Pour batter into prepared loaf pan.

  • Bake in preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

Cook's note:

You can also use 3 mini loaf pans instead of 1 large pan. Baking time is around 30 minutes.

Nutrition Facts

257 calories; protein 4.3g 9% DV; carbohydrates 30.8g 10% DV; fat 14.1g 22% DV; cholesterol 37.2mg 12% DV; sodium 387.6mg 16% DV. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2012
Since we don't get golden beets here I used the purple kind. I used only whole wheat flour and subbed honey for the sugar. I baked it in a pie pan and it only took 30 minutes! My family finished this in no time! When (if) golden beets ever become available here I know I'll have to try this recipe with them! Until then I'll make this with the purple beets again! Thanks for the recipe! Read More
(21)

Most helpful critical review

Rating: 3 stars
10/20/2014
I followed the recipe exactly with the exception of leaving out the walnuts due to allergy. There was a definite beet taste. We'll eat it but I don't think I'll bother with making it again. Maybe I should have added cinnamon or something? Read More
(1)
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2012
Since we don't get golden beets here I used the purple kind. I used only whole wheat flour and subbed honey for the sugar. I baked it in a pie pan and it only took 30 minutes! My family finished this in no time! When (if) golden beets ever become available here I know I'll have to try this recipe with them! Until then I'll make this with the purple beets again! Thanks for the recipe! Read More
(21)
Rating: 5 stars
06/11/2012
This is good. I like the taste of beets but their flavor is pretty much lost in this so I think even non-beet fans would like it. I used purple beets since that's what I had. I also used 1/2 cup white sugar and 1/2 cup honey since I did not have turbinado sugar. I omitted the nuts. I wish I had checked the bread at 50 minutes b/c it burned on the edges a bit at 55 minutes. Read More
(9)
Rating: 5 stars
07/16/2012
It turned out great. Moist nice golden color. Different but yummy tasting. Read More
(2)
Advertisement
Rating: 5 stars
01/17/2013
I happened to have 3 leftover golden beets and didn't know what to do with them since I do not care for the taste. This recipe was a great way to use them! The bread tastes like beets but is yummy! I added 1 tsp pumpkin pie spice and 1 tsp vanilla for some flavor. I also added the water from cooking the beets to the blender to make the mixture smooth not have to add water later and retain the nutrients lost from cooking. My 18-month-old daughter also approves. Read More
(2)
Rating: 5 stars
02/16/2015
Took this to the office. Was SURE that No One would touch it. Beet bread!?!? Are you serious?!?!? I can not believe that #1 everyone tried it #2 no one hated it. Don't know what turbinado sugar is & I was running low on agave so used only a 1/2 cup of that. Used red beets. Omitted walnuts. This is a great recipe to use on all those leftover CSA beets. I mean like what can I do with beets that I get every week! THIS! Read More
(2)
Rating: 3 stars
10/19/2014
I followed the recipe exactly with the exception of leaving out the walnuts due to allergy. There was a definite beet taste. We'll eat it but I don't think I'll bother with making it again. Maybe I should have added cinnamon or something? Read More
(1)
Advertisement
Rating: 5 stars
09/23/2014
My kids love it too. Read More
(1)
Rating: 3 stars
09/09/2012
The flavor of this was fine but nothing spectacular. I did add a little almond extract some cinnamon and nutmeg and if I make this again will increase those. This recipe will be good to have on hand if there is a bumper crop of beets but nothing to go out of your way for. Read More
Rating: 5 stars
08/17/2018
delicious! So I changed a couple things: used canned beets and mashed threw in pepitas instead of walnuts and since I had no turbinado sugar I just used regular. I added a touch of cinnamon and vanilla as well as chocolate chips. cane out delicious thanks for adding this awesome bread! Read More
Advertisement