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Rich Chocolate Beet Bread




Source of Recipe


Internet Newsgroup


Recipe Introduction


From The Arizona Republic


Recipe Link: http://www.azcentral.com/home/recipes/articles/0214lightrec114.html

List of Ingredients




1 can (15 oz) sliced beets (not pickled), drained, reserving 1/2 cup juice
1 1/2 cups sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (if desired)



Recipe



Puree the beets with the juice and transfer to a large bowl. Stir in the sugar, vegetable oil, eggs and vanilla extract. In a separate bowl combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts. Pour the batter into three oiled 8x4x2" bread pans. They should be about three-fourths full. Bake at 350°F for 30-40 minutes. The bread is done when it feels dense.

LIGHTER VARIATION:
*Still Rich (But Light) Chocolate Beet Bread
The Arizona Republic
Sept. 15, 2004 09:34 PM

1 can (15 oz) sliced beets (not pickled), drained, reserving 1/2 cup juice
1 1/2 cups sugar
2 whole eggs
1 egg white
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup chopped pecans, toasted

Preheat oven to 350°F. Spray three 8x4x2" loaf pans with non-stick baking spray. Toast the pecans by placing them on a baking sheet and baking at 350°F for 5-7 minutes. Puree the beets with the reserved juice in a blender or food processor and transfer to a large bowl. Stir in the sugar, eggs, egg white and vanilla extract. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts. Pour the batter into the loaf pans. They should be about two-thirds full. Bake for 30-35 minutes. Test by touching the top of the loaf; if the cake springs back and does not leave an indentation, it's done. Run a table knife around the edges of pan and turn out onto a rack to cool. Makes 12 servings.