If you are anything like me, you love a quick bread. Banana bread, zucchini bread, pumpkin bread, beer bread...give me all the bread. Quick breads are perfect for breakfast or a snack. Have you ever made French toast with quick bread? Ohmystars. Actually, just forget I mentioned that...we're making a quick bread that's a little healthier today, but still tastes JUST AS GOOD.
You know I've been on a turmeric kick lately. (See this cake and these cookies.) What you might not know is that I've been helping a local juice company called Just Made Juice since last fall with photography and social media, etc. I drink a LOT of juice.
(I made these Tropical Turmeric Lattes for their Instagram page. OBSESSED!!! Side note: these would be so good with a little splash of rum. Just sayin'.)
The juices are all-natural with no preservatives, no added sweeteners. They're tropical juices blended with a functional ingredient, like turmeric or ginger. Made in Texas, holla! (Do people still say holla?)
ANYHOO. You know that with all of this juice coming into my house, it was going to get incorporated into some baking. It had to happen.
I decided to use the new Beets & Turmeric juice to make this bread. (Just Made Juice is sold only in Texas - at H-E-B -at the moment, so if you can't find it, look for an all-natural beet juice like this one.)
I threw in some grated beets for more beet goodness and more moisture. The juice already has turmeric, but I added a bit more. For the sugar, I used coconut sugar.
How pretty is that batter?!?!?
The resulting bread has the texture of banana bread. It's soft and sweet. Eat it plain or toast it and spread with butter. (Or *coughFrenchToastcough*)
Let's make it!
Beets and Turmeric Quick Bread
{makes 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 (or any natural beet juice)
1 cup grated beets
1 cup chopped toasted pecans
Grease to 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.
I think this tastes even better the next day!
Are you obsessed with turmeric, too? How about beets?
