Beetroot Bread

This vibrant beetroot bread transforms humble ingredients into a colorful, nutrient-packed loaf that's perfect for breakfast or afternoon tea. The earthy sweetness of roasted beets combines with warm ginger and bright lemon for a quick bread that doesn't require yeast or proofing time.

I created this recipe after receiving an abundance of beets from my garden last fall. The striking magenta color never fails to impress guests, and my children are much more excited about eating beets in this form!

Ingredients

• Roasted beetroot: Adds natural sweetness and that gorgeous pink color while providing essential nutrients
• Fresh pear: Contributes moisture and subtle fruity sweetness that complements the earthiness of beets
• Apple juice: Enhances the natural sweetness without making the bread too sugary
• Eggs: Provide structure and binding to create the perfect texture
• Vegetable oil: Keeps the bread moist for days after baking
• Sugar: Balances the earthy flavors; use organic raw sugar for best results
• Wholemeal flour: Adds nutritional value and a pleasant nuttiness; look for stone ground varieties
• Baking powder and bicarbonate of soda: Work together as leavening agents for perfect rise
• Ground ginger: Adds warming spice that pairs beautifully with beets; choose fresh ground for best flavor
• Sea salt: Enhances all flavors without making the bread taste salty
• Walnuts or pecans: Provide delightful texture and healthy fats; toast them lightly beforehand for deeper flavor
• Lemon zest: Brightens everything with citrus notes; use organic lemons for best results

Step-by-Step Instructions

Prepare the beet mixture:

First roast your beetroot wrapped loosely in foil at 400°F for about 45 minutes until fork tender. The slow roasting concentrates the sweetness and flavor. After cooling, peel the skin and puree with pear and apple juice until completely smooth. This vibrant mixture forms the moist foundation of your bread.

Prepare your pan:

Properly grease a 9.5 inch loaf pan and line with parchment paper with overhanging edges. This preparation ensures easy removal later and prevents any sticking, which can be particularly important with the moist nature of this bread.

Mix dry ingredients:

Whisk together flour, baking powder, bicarbonate of soda, ginger, lemon zest, and salt until extremely well combined. This thorough mixing ensures even distribution of leavening agents and prevents bitter pockets of baking powder or soda.

Create the batter:

Beat eggs, sugar, and oil until light and fluffy, around 2 full minutes. This incorporation of air helps with the texture of the final bread. Add the brilliant magenta beet mixture and stir well. The batter will now take on a stunning pink violet color.

Fold in final ingredients:

Add the chopped nuts and flour mixture, stirring just until combined. Overmixing develops gluten, which can make the bread tough, so stop as soon as the dry ingredients disappear. The batter should look slightly lumpy, which is perfect.

Bake to perfection:

Transfer the thick batter to your prepared pan and smooth the top. Bake in a preheated 350°F oven for about 65 minutes or until a skewer comes out clean. The bread will rise beautifully and develop a slightly cracked top crust, while the interior remains moist.

Cooling period:

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. This resting period allows the structure to set. Complete cooling before slicing ensures clean slices without crumbling.

Pin it

The ginger in this recipe is truly transformative. I discovered this combination when my grandmother slipped some ginger into her traditional beetroot side dish one Thanksgiving. The warming spice perfectly balances the earthiness of beets, and I've been pairing them ever since in everything from soups to this beloved bread.

Seasonal Variations

This versatile recipe adapts beautifully throughout the year. In summer, try substituting zucchini for half the beetroot for a lighter version with specks of green. Fall brings the opportunity to replace pear with apple and add a pinch of cinnamon and nutmeg. Winter holidays call for adding dried cranberries and orange zest instead of lemon for a festive twist that pairs wonderfully with a cup of tea.

Storage Solutions

This beetroot bread actually improves after a day as the flavors meld together beautifully. Store completely cooled bread wrapped tightly in parchment, then aluminum foil, at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The bread also freezes exceptionally well; sliced individual portions will thaw quickly for breakfast on busy mornings. Just toast gently to revive the texture.

Serving Suggestions

While delicious on its own, this bread reaches new heights when served with a smear of good quality salted butter or cream cheese. For a stunning breakfast, toast slices and top with ricotta, honey, and fresh berries. The earthy sweetness also pairs wonderfully with savory applications; try serving alongside pumpkin soup or with good cheese for an elevated afternoon snack.

Pin it

This beetroot bread is a delightful way to transform seasonal vegetables into something special. Enjoy every vibrant slice!

Frequently Asked Questions

→ How do I prepare beetroot for baking?

Roast the beetroot in foil at 400 F (200 C) until fork-tender, then peel off the skin once cooled.

→ Can I substitute the pear?

Yes, you can use apples or another naturally sweet fruit like bananas for a similar texture and sweetness.

→ What type of flour works best?

You can use wholemeal, all-purpose, or a mix of both for this bread. Adjust the texture by the combination you prefer.

→ How should I store this bread?

Store the bread in an airtight container in the fridge for up to 4-5 days. Let it reach room temperature before serving.

→ What can I use instead of walnuts?

Pecans, almonds, or pumpkin seeds work well as substitutes for walnuts if desired.