Beet Quick Bread
Recipe: #34131
January 20, 2020
Categories: Breads, Snacks, Pecan, Beet, Oven Bake, Non-Dairy, Vegetarian, Quick Breads, Spices, more
"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."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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