Golden Beet Bread Recipe -
Golden Beet Bread Recipe
  • READY IN ABOUT 2 hrs

Golden Beet Bread

Recipe by  

"The sweet, earthy flavor of golden beets is ideal for this holiday bread."

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Ingredients Edit and Save

Original recipe makes 1 large loaf Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 35 mins

    1 hr 55 mins


  1. Stand beets upright in a saucepan. Fill saucepan with about 1-inch of water and bring to a boil. Lower heat to a simmer, cover, and steam beets until tender, about 40 minutes.
  2. Carefully remove beets from saucepan, peel, and coarsely chop into chunks.
  3. Place beets in a blender and puree until smooth. Measure out 1 cup.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Spray 1 large loaf pan with cooking spray.
  6. Mix whole wheat flour, unbleached flour, baking soda, and salt together in a medium bowl.
  7. Stir 1 cup beet puree with 1/2 cup water together in a bowl.
  8. Beat sugar and margarine together in a large bowl with an electric hand mixer on low speed until blended.
  9. Beat eggs and beet mixture into sugar mixture until combined.
  10. Gradually stir flour mixture into wet ingredients, mixing after each small addition, until just combined.
  11. Fold walnuts into batter until evenly incorporated.
  12. Pour batter into prepared loaf pan.
  13. Bake in preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
Kitchen-Friendly View


  • Cook's note:
  • You can also use 3 mini loaf pans instead of 1 large pan. Baking time is around 30 minutes.

Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2012

Since we don't get golden beets here, I used the purple kind. I used only whole wheat flour, and subbed honey for the sugar. I baked it in a pie pan, and it only took 30 minutes! My family finished this in no time! When (if) golden beets ever become available here, I know I'll have to try this recipe with them! Until then, I'll make this with the purple beets again! Thanks for the recipe!

Most Helpful Critical Review
Oct 19, 2014

I followed the recipe exactly with the exception of leaving out the walnuts due to allergy. There was a definite beet taste. We'll eat it but I don't think I'll bother with making it again. Maybe I should have added cinnamon or something?


10 Ratings

Jun 11, 2012

This is good. I like the taste of beets, but their flavor is pretty much lost in this, so I think even non-beet fans would like it. I used purple beets since that's what I had. I also used 1/2 cup white sugar and 1/2 cup honey since I did not have turbinado sugar. I omitted the nuts. I wish I had checked the bread at 50 minutes b/c it burned on the edges a bit at 55 minutes.

Feb 16, 2015

Took this to the office. Was SURE that No One would touch it. Beet bread!?!? Are you serious?!?!? I can not believe that #1 everyone tried it #2 no one hated it. Don't know what turbinado sugar is & I was running low on agave so used only a 1/2 cup of that. Used red beets. Omitted walnuts. This is a great recipe to use on all those leftover CSA beets. I mean like what can I do with beets that I get every week! THIS!

Sep 23, 2014

My kids love it too.

Jan 17, 2013

I happened to have 3 leftover golden beets and didn't know what to do with them since I do not care for the taste. This recipe was a great way to use them! The bread tastes like beets but is yummy! I added 1 tsp pumpkin pie spice and 1 tsp vanilla for some flavor. I also added the water from cooking the beets to the blender to make the mixture smooth, not have to add water later, and retain the nutrients lost from cooking. My 18-month-old daughter also approves.

Sep 09, 2012

The flavor of this was fine, but nothing spectacular. I did add a little almond extract, some cinnamon and nutmeg, and if I make this again, will increase those. This recipe will be good to have on hand if there is a bumper crop of beets, but nothing to go out of your way for.

Jul 15, 2012

It turned out great. Moist, nice golden color. Different but yummy tasting.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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