Beet Bread? Seriously Diana? Can I get like a burger recipe or something?
Nope. Sorry. If you’re coming to me, you’re coming for something deliciously unique! So if I haven’t lost you beet haters yet, keep reading.
Yesterday was absolutely beautiful outside. Like taking off my hoodie and realizing how out of shape I’ve gotten, type weather. It felt like Spring coming in full force; I even started a new compost pile to get in the groove of gardening. While the overwhelming excitement of Spring flooded in, a little sadness came with it over the realization that beet and squash recipes will slowly fade out and be missed until next Fall and Winter. Since I’d just stocked up on beets I figured I’d make one last crazy filling comfort winter recipe.
The beet puree gives this bread such a unique taste and color and the creamy and savory dill cream cheese swirl is the perfect pairing for the earthy beet taste. Eating a half inch thick slice of this is like a full Thanksgiving dinner; filling, heartwarming, and comforting. This Beet Bread with Dill Cream Cheese Swirl recipe was the perfect winter farewell.
So did I make this loaf hoping for another pretty pink and white roll recipe? Yea maybe, but it came out as this gorgeous orangy red color with smooth white and touches of dill green. Gorgeous if I do say so myself. And food is so much more fun when it’s pretty.
xxDiana
Ingredients
- BEET BREAD
- 1 1/4 cup flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup roasted beet puree
- 3 eggs
- 2/3 cup milk
- 1/2 stick melted unsalted butter
- CREAM CHEESE SWIRL
- 6 ounces cream cheese
- 1 egg
- 3 tbsp flour
- 1 1/2 tbsp chopped fresh dill
- pinch of salt
Instructions
- Roasted Beet Puree: Wash fresh beets, sprinkle a little salt and pepper on top, place in a glass baking dish and cover lightly with foil. Roast in the oven for 40min at 400 degrees. Let cool, peel off skin and blend for a smooth mixture.
- Turn oven down to 350 degrees. Rub butter on the inside of a 9×5 loaf pan. Combine flour, whole wheat flour, baking powder, and salt in a large bowl.
- In another bowl, whisk beet puree, eggs, milk, and melted butter. Stir beet mixture into flour mixture just until combined.
- In a small bowl, combine cream cheese, egg, flour, dill and salt until fully combined and smooth.
- Spoon 2/3 of beet batter into the bottom of the pan. Spoon half the cream cheese mixture in dollops onto beet mixture. Repeat, ending with cream cheese dollops on top. Using the handle of your spoon (or a knife) to zig zag from front to back through the mixture just once to interlock the layers and give it a good swirl.
- Bake for 50 minutes, until a toothpick comes out clean. Let cool, slice, Enjoy!
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