Yellow beet and carrot bread

 Cooking 50 minutes
 Preparation 20 minutes
 6 servings


1 package (284 g) of Champêtre diced yellow beets
250 ml (1 ½ cups) of white or whole wheat flour
10 ml (2 tsp.) of baking powder
5 ml (1 tsp) of salt
2.5 ml (½ tsp) of ground cinnamon
2.5 ml (½ tsp) ground coriander
2.5 ml (½ tsp) of grated fresh ginger
125 ml (½ cup) of chopped walnuts
125 ml (½ cup) of raisins
3 carrots peeled and grated
2 eggs
125 ml (½ cup) of melted butter
125 ml (½ cup) of maple syrup
60 ml (¼ cup) of milk
125 ml (½ cup) of applesauce


  1. Preheat oven to 350F.
  2. Butter a 23 x 13 cm (9 x 5 in) loaf pan with a capacity of 1.5 liters (6 cups).
  3. In a bowl, combine the flour, baking powder, salt, cinnamon, coriander, ginger, raisins and walnuts. Reserve.
  4. In a food processor, coarsely grind the beets.
  5. In a large bowl, whisk the eggs, butter, maple syrup, milk and applesauce. Add the crushed beets and grated carrots, then mix.
  6. Pour half of the dry ingredients over the other mixture and stir. Repeat with the other half until smooth.
  7. Dump mixture into loaf pan and spread evenly.
  8. Bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.
  9. Wait at least 5 minutes before unmolding.

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