Are you obsessed with turmeric? How about beets? This Beets & Turmeric Quick Bread is one you will be making all year round. Incorporate cold-pressed juice into your baking with Bridget’s quick bread recipe over at Bake at 350.
Here’s what you will need (bakes 2 loaves):
3 cups unbleached, all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon freshly grated nutmeg
1 1/2 cups coconut sugar (can use brown or granulated)
2/3 cup coconut oil
4 eggs
1 tablespoon vanilla extract
2 cups Beets & Turmeric juice
1 cup grated beets
1 cup chopped toasted pecans
Grease two 8 x 4″ loaf pans. Preheat oven to 350.
Whisk the flour, baking powder, salt and spices together.
In a large bowl, whisk the sugar, oil, eggs, vanilla and juice together. Stir in the flour until combined. Fold in the grated beets and pecans.
Divide evenly in the pans and bake for 48-55 minute, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Run a thin knife along the edges of the pan and remove.
Place on a cooling rack to cool completely. Wrap well in foil to store.
For more delicious baking recipes visit Bake at 350!
