Beet Nut Bread
Yield
1 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
beets
shredded |
*
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
beets
shredded |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 237 | ml |
nuts
chopped |
|
Directions
Beat shortening and sugar until light and fluffy.
Blend in eggs and vanilla.
Stir in beets. Add combined dry ingredients; mix well.
Stir in nuts. Pour into greased and floured 9x5" loaf pan.
Bake at 350'F. for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Makes 1 loaf.
