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Golden Beet Bread

G.G.

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

1 h 55 m servings 306 cals
Original recipe yields 10 servings (1 large loaf)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Carefully remove beets from saucepan, peel, and coarsely chop into chunks.
  3. Place beets in a blender and puree until smooth. Measure out 1 cup.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Spray 1 large loaf pan with cooking spray.
  6. Mix whole wheat flour, unbleached flour, baking soda, and salt together in a medium bowl.
  7. Stir 1 cup beet puree with 1/2 cup water together in a bowl.
  8. Beat sugar and margarine together in a large bowl with an electric hand mixer on low speed until blended.
  9. Beat eggs and beet mixture into sugar mixture until combined.
  10. Gradually stir flour mixture into wet ingredients, mixing after each small addition, until just combined.
  11. Fold walnuts into batter until evenly incorporated.
  12. Pour batter into prepared loaf pan.
  13. Bake in preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

Footnotes

  • Cook's note:
  • You can also use 3 mini loaf pans instead of 1 large pan. Baking time is around 30 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 306 calories; 14.3 g fat; 40.8 g carbohydrates; 5.9 g protein; 37 mg cholesterol; 388 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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 fi...

Most helpful critical review

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. Mayb...

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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 fi...

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...

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 ...

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 yum...

It turned out great. Moist, nice golden color. Different but yummy tasting.

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. Mayb...

My kids love it too.

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 hav...