Beet Nut Bread

If zucchini can sneak into bread, beets sure can too.

Shredded beets fold right into this sweet quick bread batter, adding natural moisture, a subtle earthy sweetness, and a gorgeous rosy hue to every slice.

Cinnamon and nutmeg bring warm spice that plays off the beets beautifully, while chopped nuts give each bite a satisfying crunch.

The beets practically disappear into the crumb, so even skeptics won’t know they’re there until you tell them.

It bakes into a tall, tender loaf that’s just as at home at brunch with cream cheese as it is sliced thin with an afternoon cup of tea.

Kitchen Tips

• Use raw shredded beets, not cooked. They release moisture as they bake and keep the bread incredibly tender. Cooked beets can make the batter too wet.
• Beat the shortening and sugar until genuinely light and fluffy. This step builds the structure that keeps the heavy beet batter from turning dense.
• Test with a toothpick starting at 60 minutes. The shredded beets add extra moisture, so bake times can vary depending on how juicy your beets are.
• Let the loaf cool in the pan for 10 minutes before turning it out. Cutting too early and you’ll get a crumbly mess instead of clean slices.