Beet Nut Bread Recipe

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Beet Nut Bread Ingredients

3/4 cup shortening
1 cup sugar
4 eggs
2 tsp vanilla
2 cup shredded beets
3 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup chopped nuts

A Recipe for
Beet Nut Bread

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This Recipe for Beet Nut Bread is one of thousands in the Recipes-to-go Bread Cookbook.

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Beet Nut Bread Recipe
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This is a recipe for Beet Nut Bread from the recipe cookbook of Recipes-to-go (Bread)

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Beet Nut Bread

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
Nora Ephron

Beet Nut Bread Directions

(From Kraft's Fresh Focus, February 1987.)

Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.

Makes 1 loaf.

Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.

Serves: 1

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Beet Nut Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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