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Beet Nut Bread

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Submitted by lwiley

YIELD

1 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

¾ 177
1 237
CUP ML SUGAR
4 4
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML BEETS
shredded *
3 7.1E+2
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
ground
1 237
CUP 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 9×5” 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 928g (32.7 oz)
Amount per Serving
Calories 3269 26% from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 846mg 282%
Sodium 856mg 36%
Total Carbohydrate 175g 175%
Dietary Fiber 23g 93%
Sugars g
Protein 175g
Vitamin A 20% Vitamin C 1%
Calcium 45% Iron 149%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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