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Beetroot Bread (No Yeast) Recipe

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4 from 9 reviews

This no-yeast Beetroot Bread is a moist, flavorful loaf combining the natural sweetness of beetroot and pear with warming spices and crunchy walnuts. Perfect for a nutritious breakfast or snack, this bread is easy to make and requires no fermentation time, making it ideal for those craving fresh homemade bread without the wait.

Ingredients

Produce

  • ¾ cup beetroot puree (approx. 2 medium beets, 8.8oz/250g)
  • 3.53 ounces pear (peeled, cored)
  • Zest of 1½ lemons

Liquids & Oils

  • ⅓ cup apple juice
  • 2 medium eggs
  • ⅓ cup + 2 tsp vegetable oil

Dry Ingredients

  • ¼ cup sugar
  • 2 cups + 2 tbsp wholemeal/whole wheat or plain/all-purpose flour (or a mixture)
  • 2 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • ⅓ teaspoon fine sea salt

Nuts

  • ½ cup walnuts (or pecans, chopped)

Instructions

  1. Roast and Prepare Beetroot: Preheat the oven to 400°F (200°C, gas mark 6). Wrap the beets loosely in foil and place on a baking sheet. Roast in the center of the oven for 45 minutes, or until the beets are fork tender. Remove from oven, allow to cool, then peel the skin off (it should come off easily). Puree the beetroot with the peeled and cored pear and apple juice. This puree can be prepared in advance.
  2. Prepare Bread Pan and Oven: Preheat the oven to 350°F (180°C, gas mark 4). Lightly grease a 23 cm (9.5 inch) bread pan and line it with parchment paper. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, ground ginger, lemon zest, and fine sea salt until thoroughly combined.
  4. Combine Wet Ingredients: In a separate bowl, beat the eggs, sugar, and vegetable oil together for about 2 minutes until the mixture becomes light and fluffy. Stir in the beetroot, pear, and apple juice puree until well combined.
  5. Add Nuts and Flour Mixture: Fold the chopped walnuts into the wet mixture. Then add the dry flour mixture and gently fold just until the dry ingredients disappear. The batter should remain slightly lumpy; avoid overmixing.
  6. Bake the Bread: Transfer the batter into the prepared loaf pan and smooth the surface with the back of a spoon. Bake in the center of the preheated oven for 1 hour and 5 minutes or until a skewer inserted in the center comes out clean.
  7. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out of the pan and place it on a cooling rack. Let it cool completely before slicing. Store any leftovers in an airtight container in the refrigerator.

Notes

  • You can prepare the beetroot puree a day ahead and refrigerate it to save time.
  • Substitute walnuts with pecans if preferred for a different nutty flavor.
  • For a sweeter bread, increase sugar slightly according to taste.
  • Use whole wheat flour for a denser, heartier bread or all-purpose flour for a lighter crumb.
  • This bread is moisture-rich due to beetroot puree; ensure it is completely cool before slicing to avoid crumbling.
  • Store leftovers in the fridge for up to 4-5 days or freeze slices for longer storage.

Find it online: https://bitezly.com/beetroot-bread-no-yeast-recipe/