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Beetroot Bread

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A moist and slightly sweet quick bread made with fresh beetroot, warm spices, and a tender crumb—perfect for breakfast or tea.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 ½ cups (340 g) cooked and finely grated beetroot
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • ⅓ cup (80 ml) vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk (or milk + ½ tsp vinegar)
  • Optional: ½ cup chopped nuts or seeds (e.g., walnuts, pumpkin seeds)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a separate bowl, combine grated beetroot, sugar, eggs, oil, vanilla, and buttermilk until smooth.
  4. Fold dry ingredients into wet mixture gently until just combined. Stir in nuts or seeds if using.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 50–60 minutes until a toothpick inserted in center comes out clean (cover with foil last 15 minutes if browning too quickly).
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Slice and serve once fully cooled for clean slices.

Notes

  • To cook beetroot: boil or roast until tender, peel and grate once cooled.
  • Substitute whole wheat flour (half) for a nuttier flavor and added fiber.
  • For a richer loaf, swirl in ½ cup Greek yogurt or cream cheese before baking.
  • Storage: wrap cooled loaf in foil or store in airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
  • Add a simple glaze of powdered sugar and lemon juice for extra sweetness.

Nutrition

Find it online: https://ukfinda.com/beetroot-bread/