Beetroot loaf with raisins

Beetroot loaf is not as bad as you might imagine it to be. This recipe is a similar concept to my zucchini banana bread, which used grated zucchini into the batter. So with this recipe, I used grated beetroot. Adding milk is totally unnecessary in the batter because there’s already heaps of moisture from the beetroot. This beetroot loaf is perfect for Sunday brunches or special occassions. I don’t usually like raisins but I added these to give it an interesting vibe.

This loaf tastes like a cake but is not as sweet and rich as one. Beetroot is packed with tons of health benefits such as lowering blood pressure, fighting inflammation, brain health and improving digestive health. Beetroot also has some anti-cancer properties so this is a vegetable you don’t want to sleep on.

I made this recipe in a 9×5 inch loaf pan so the baking time was approximately 50 minutes. If you use a 8×4 inch loaf pan then it will take up to an hour to cook through. Insert a toothpick into the loaf to check if it is ready. Wet, red streaks on the toothpick mean that it is not ready, whereas dry crumbs means the loaf is done. The key is to leave the loaf to cool for a few minutes before slicing into it. When the baked loaf is hot, it is very moist and will fall apart if you attempt to serve it immediately. This would go great with chocolate spread or jam.

Beetroot bread with raisins

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Servings: 8 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Rating: 4.0/5

( 3 voted )

Ingredients

1/2 cup melted unsalted butter

2 large eggs, whisked

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon table salt

2 cups self-rising flour
3 beetroots, peeled and grated

1/4 cup raisins

Instructions

1. Squeeze the grated beetroot with a cheesecloth or pat it dry with a paper napkin to remove excess moisture.
2. Fold in the melted butter, whisked eggs and gradually stir in the sugar, baking powder, salt and flour.
3. Stir in the grated beetroot and raisins with a ladle.
4. Heavy grease a non-stick 9x5 inch loaf pan or line it with parchment paper and pour the batter in the greased loaf pan.
5. Adjust the oven rack to the middle rack to the second highest rack space and preheat the oven to 350°F/175°C.
6. Bake the batter for 45-50 minutes until it has a nice smooth brown crust on top.
7. Let it cool before taking it out of the pan.
8. Continue to let the loaf rest on a wire rack and let it cool completely to room temperature before cutting.
9. Serve with jam or your favorite spread.