Cranberry Orange Beet Bread combines pureed beets with orange and cranberry flavors for a moist and flavorful Autumn quick loaf.

Cranberry Orange Beet Bread

By Sue Lau | Palatable Pastime

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Cranberry Orange Beet Bread is my recipe of the day with the blogging group Bread Bakers. We are doing “Celebrating the Harvest” recipes this month.

For my selection I decided to combine cranberries with orange and beet flavors for a full throttle harvest themed quick bread.

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I often enjoy making quick breads in and around November and Thanksgiving. For me it makes a great addition to a baking table, either as a dessert, an accompaniment for coffee, milk or tea. And the number one thing- breakfast no one has to cook.

If you haven’t baked with beets before, it may seem a bit off the beaten path. However, beets are a natural source of sugar. Once cooked and pureed, they fit right in to a batter as easily as applesauce or zucchini. So don’t be shy.

The batter had a more pink look to it before baking as you might expect. But that toned down in the oven. And rather than having a big beet flavor, the beets are subtle next to the orange and cranberry flavors. This is one Autumn quick loaf you are sure to enjoy.

Bread Bakers

Celebrating the Harvest

• Broccoli & Oats Sandwich Bread – Gluten Free by Sneha’s Recipe
• Cheddar Spinach Quick Bread by Food Lust People Love
• Cranberry Orange Beet Bread by Palatable Pastime
• Honeyed Spelt and Oat Levain  by A Messy Kitchen
• Pomegranate and Blueberry Jam Milk Buns  by Karen’s Kitchen Stories
• Pumpkin Nasturtium Pull Apart Bread by Cook with Renu
• Sweet Potato and Cranberry Quick Bread  by A Day in the Life on the Farm
• Winter Squash Sourdough Boules by Culinary Adventures with Camilla

Cranberry Orange Beet Bread

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Cranberry Orange Beet Bread

Cranberry Orange Beet Bread

Sue Lau

5 from 12 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Bread, Quick Bread

Cuisine American

Servings 8

Calories 404 kcal

Equipment

• 1 9x5x3" glass loaf baking pan

Ingredients

  

1x2x3x

• 1 cup drained canned beets
• 1/3 cup buttermilk
• 1/2 cup frozen orange juice concentrate thawed
• 2 large eggs
• 4 ounces melted butter cooled
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1-1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dried sweetened cranberries

Instructions

 

• Preheat oven to 350F.
• Spray a 9x5x3" glass loaf pan with nonstick spray.
• Puree the beets in a food processor with the buttermilk and orange juice concentrate.
• Place the mixture in a mixing bowl and whisk in the eggs, cooled melted butter, and vanilla.
• Separately, mix the flour, sugar, cinnamon, baking soda, baking powder and salt.
• Add the dry mix to the wet mixture and stir gently to combine.
• Fold in the cranberries.
• Add batter to the greased loaf pan.
• Bake for 60-65 minutes or until the bread tests clean of wet batter with a toothpick.
• Cool bread in pan 10 minutes, then turn out and finish cooling on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 404kcalCarbohydrates: 67gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 471mgPotassium: 220mgFiber: 2gSugar: 39gVitamin A: 512IUVitamin C: 26mgCalcium: 53mgIron: 2mg

Keyword Harvest Breads

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