Description
Beetroot loaf with ginger and walnuts is a moist, sweet, and nutritious treat that combines vibrant beetroot, warm spices, and crunchy walnuts.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 ½ tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (200g) cooked and grated beetroot (well drained)
- 1/2 cup (60g) chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- Cook and grate your beetroot, ensuring it is well drained.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, cream the softened unsalted butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the grated beetroot and chopped walnuts gently.
- Pour the batter into a prepared 9×5-inch loaf pan and smooth the surface.
- Bake for 50 to 60 minutes, checking with a toothpick for doneness.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
Automatic Honey Dispenser Glass Jar (No-Drip)
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Buy Now →Notes
- Choose fresh, firm beetroots for the best flavor.
- Store leftover loaf wrapped tightly at room temperature for up to three days.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with flaxseed meal or chia seeds and use plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: beetroot loaf, ginger, walnuts, baking, healthy dessert