Cranberry Orange Beet Bread

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

Cranberry Orange Beet Bread

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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Cranberry Orange Beet Bread

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

Cranberry Orange Beet Bread

Cranberry Orange Beet Bread

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Cranberry Orange Beet Bread

Cranberry Orange Beet Bread

Cranberry Orange Beet Bread

Sue Lau
5 from 12 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Bread, Quick Bread
Cuisine American
Servings 8
Calories 404 kcal

Equipment

  • 1 9x5x3" glass loaf baking pan

Ingredients
  

  • 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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5 responses

  1. Great reminder that when I have leftover roasted beets they can go into my baked goods. I have used beets in many things but always purposefully. Thanks Sue.

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