Olive Oil Beet Bread with Walnuts

Beet root bread with pink beet drizzle over it on a white serving plate

Olive Oil Beet Bread with Walnuts

Serve your family extra fiber, antioxidants and loads of vitamins in this Olive Oil Beet Bread with Walnuts - and they won't notice the beets!

Course Muffins & Scones

Cuisine American

Prep Time 20

Cook Time 1

Additional Time 1 10

Total Time 2 30

Servings Servings

Calories 221kcal

Author Laura Bashar | Family Spice

Ingredients

6 oz baby beets peeled, steamed & cooled
3 tablespoon water
1 tablespoon lemon juice
2 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk low-fat
⅓ cup granulated sugar
¼ cup extra virgin olive oil
1 ½ teaspoon vanilla extract
1 egg large
1 cup walnuts chopped

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Instructions

Preheat oven to 350ºF.
Coarsely chop baby beets and place in a blender.
Add water and lemon juice to the beets. Pulse the beets in the blender until smooth.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
Using a stand mixer or a hand mixer, combine milk, sugar, olive oil and vanilla. Mix until combined.
Add the egg. Stir until fully incorporated.
Add the beet mixture into the milk mixture until just combined.
In batches, add dry ingredients into wet, making sure everything is evenly distributed.
Stir in the walnuts by hand.
Apply non-stick spray to a 9" x 5" loaf pan, and line the bottom of the pan with parchment paper. Pour batter inside.
Bake bread in oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.

Notes

Serving Suggestions: For an extra touch of sweetness, mix leftover beet juice with powdered sugar to make the icing.
Cooking Tips: This recipe uses already steamed beets. Allow additional steaming time if using fresh uncooked beets. This recipe works great with whole wheat flour, too.

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