Beet Quick Bread

8
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"This won the Blue Ribbon in the Beet Bread competition at the Wisconsin State Fair. The winner was Linda Lilly. I have a lot of beets in my freezer and I decided to try this. It's really good. It said one cup of beets and I put in more like 1 1/4 cups. It says to shred and I didn't. I chopped the beets up, which added more moisture. I feel that I should probably have either shredded them or only added one cup of beets. FYI"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (121 g)
  • Calories 338.3
  • Total Fat - 17.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 113 mg
  • Sodium - 296.5 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 21.9 g
  • Protein - 8.2 g
  • Calcium - 126.7 mg
  • Iron - 2 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat an oven to 350 degrees Fahrenheit. Grease a 9 x 5 or 8 x 4 bread pan.

Step 2

Mix the first seven ingredients together in a large bowl.

Step 3

Beat the egg in a medium bowl. Then add everything else to the egg except the pecans. Stir them all together.

Step 4

Add those ingredients to the large bowl and mix it up until just combined, not over stirring.

Step 5

Add the nuts, folding them in.

Step 6

Pour the mixture into the greased bread pan.

Step 7

Place the pan in the preheated oven for 55 to 60 minutes or until a toothpick comes out clean. Let the bread cool for several minutes after removing it from the oven. Then take it out of the bread pan and place it on a rack to finish cooling.

Tips & Variations


No special items needed.

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