Beetroot Bread (No Yeast)

This easy sweet beetroot bread is nutritious, dairy free, and can be enjoyed for breakfast/brunch as well as a low sugar snack anytime.

Course Breakfast, Brunch, Snack

Cuisine dairy free, vegetarian

Prep Time 1

Cook Time 1 5

Total Time 2 5

Servings servings

Calories 267kcal

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).

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.