Christmas Beetroot Chocolate Bread

Hey there, friends! Today, I’m excited to share a recipe that’s not just a treat for your taste buds but also a sneaky way to get some veggies in. Yes, you heard me right! We’re making Beetroot Chocolate Bread—a deliciously moist loaf that combines the rich flavor of chocolate with the earthy sweetness of beetroot. Trust me, you won’t even know there’s beetroot in there! So, grab your apron and let’s get baking!

Try my Christmas Biscotti recipe.

Why you’ll love this recipe

1. Unique Flavor: The combination of rich chocolate and sweet beetroot creates a flavor that’s simply irresistible. You get the best of both worlds!
2. Sneaky Nutrition: It’s a clever way to sneak in some veggies without sacrificing taste. Beetroot is packed with vitamins and minerals, so you can feel good about indulging.
3. Moist and Delicious: This bread is super moist thanks to the beetroot and coconut oil, making each bite melt in your mouth.
4. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels. No fancy techniques required!
5. Versatile Treat: Whether you enjoy it for breakfast, as a snack, or dessert, this bread fits right in. It’s great on its own or dressed up with frosting.
6. Great for Sharing: With 12 servings, it’s perfect for sharing with family and friends. It’ll definitely be a crowd-pleaser at any gathering!
7. Stays Fresh: This bread keeps well in the fridge, so you can enjoy it for several days. It’s a treat you can look forward to all week long!

So, what are you waiting for? Let’s dive into this delicious adventure together!

What you’ll need to make

• Beetroot: This vibrant veggie is the star of our show! Not only does it add a beautiful color to the bread, but it also brings natural sweetness and loads of nutrients. It’s rich in vitamins and minerals, making this treat a bit healthier without skimping on flavor.
• Coconut Oil: We’re using coconut oil for that extra moisture and a hint of tropical goodness. It helps keep the bread super soft and adds a lovely, subtle flavor. Plus, it’s a healthier fat option compared to butter!
• Almond Milk: This creamy non-dairy milk keeps things light and adds a delicate nutty flavor. It blends beautifully with the other ingredients, making our bread moist and delicious. Feel free to use any milk you like, but almond milk gives it a nice touch!
• Coconut Sugar: Sweetened with coconut sugar, this recipe has a lower glycemic index than regular sugar. It gives the bread a rich, caramel-like flavor that pairs perfectly with chocolate. Plus, it’s a more natural sweetener option!
• Cocoa Powder: No chocolate bread is complete without cocoa powder! It brings that rich chocolate flavor we all love, making this loaf a true chocolate lover’s delight.
• Dark Chocolate: We finish things off with a smooth dark chocolate frosting that takes this bread to the next level. It’s the perfect sweet topping that enhances the chocolate flavor and makes every bite extra special.

These key ingredients come together to create a scrumptious, moist loaf that you won’t be able to resist. Let’s get baking!

Try my PB Christmas Cookies recipe.

What you’ll need to do

Time required: 1 hours 15 mins

1. Preheat the Oven: Start by firing up that oven to 355°F (180°C). Grab a loaf tin and line it with some baking paper—this will make cleanup a breeze!
2. Melt the Coconut Oil: Now, pour some hot coffee over the coconut oil in a bowl. Watch it melt like magic!
3. Blend It Up: Toss the coffee-oil mix, sliced beetroot, and lukewarm almond milk into a high-speed blender. Give it a good blitz until it’s smooth and silky. Pour this vibrant beetroot mixture into a large mixing bowl and stir in the coconut sugar.
4. Sift and Mix: In another bowl, sift together the cocoa powder, salt, baking powder, baking soda, and flour. This is where the magic really starts to happen!
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture with a spoon. Mix until it’s nice and smooth—don’t overdo it, though! Then, transfer that luscious batter into your prepared loaf tin.
6. Bake Time: Pop the tin into the preheated oven and let it bake for about 55-60 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean. Once it’s done, take it out and let it cool on a wire rack. Patience is key here!
7. Make the Frosting: While the bread cools, let’s whip up that frosting! Break the dark chocolate into small chunks and place them in a large bowl.
8. Warm the Coconut Milk: In a small pot, heat the coconut milk until it’s almost boiling. Pour this hot goodness over the chocolate and let it sit for 5 minutes. Then, gently stir it until you’ve got a smooth, glossy mixture. Set it aside to thicken up a bit.
9. Frost Away: Once your bread is completely cool, cover the top with that delicious frosting.
10. Store It Right: If you have any leftovers (which I doubt!), keep them in an airtight container in the fridge for up to 4 days.

Enjoy your scrumptious Beetroot Chocolate Bread!

Glycemic Index: Moderate (55) Glycemic Load: High (19)

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Recipe swaps & Creative tweaks

Here are some fun recipe swaps and tweaks you can try for your Beetroot Chocolate Bread:

Try my Christmas Pudding Protein Balls recipe.

Recipe Swaps:

1. Flour Options:
   • Swap all-purpose flour for whole wheat flour or gluten-free flour for a healthier or gluten-free version.
2. Sugar Substitutes:
   • Replace coconut sugar with maple syrup or honey (reduce the liquid slightly) for a different sweetness profile.
3. Dairy Alternatives:
   • Use oat milk or soy milk instead of almond milk for a different flavor and texture.
4. Oil Alternatives:
   • Substitute coconut oil with vegetable oil, canola oil, or melted butter if you prefer a different fat.
5. Chocolate Types:
   • Try using white chocolate for the frosting or even a mix of dark and milk chocolate for a sweeter twist.

Try my Holiday Chocolate Truffles recipe.

Recipe Tweaks:

1. Add Nuts:
   • Toss in some chopped walnuts or hazelnuts for a crunchy texture that pairs well with the soft bread.
2. Spices:
   • Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor that complements the chocolate beautifully.
3. Extra Veggies:
   • Sneak in some grated zucchini or carrot for added moisture and nutrients without altering the taste too much.
4. Frosting Alternatives:
   • Instead of chocolate frosting, try a cream cheese frosting or a simple dusting of powdered sugar for a lighter finish.
5. Fruit Additions:
   • Mix in some mini chocolate chips or dried fruit like cranberries for an added burst of flavor and sweetness.
6. Zest it Up:
   • Add a teaspoon of orange or lemon zest to the batter for a refreshing citrus note that pairs wonderfully with chocolate.

These swaps and tweaks allow you to customize the recipe to suit your taste preferences or dietary needs. Have fun experimenting!

Try my Eggnog Protein Smoothie recipe.

Useful tips for success

Here are some handy tips to ensure your Beetroot Chocolate Bread turns out perfectly:

1. Prep Your Beetroot: If you’re using fresh beetroot, make sure to peel and slice it thinly for easier blending. You can also steam it lightly to soften it up before blending.
2. Room Temperature Ingredients: For the best results, make sure your almond milk and coconut oil are at room temperature. This helps them blend together smoothly.
3. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, and we want it light and fluffy!
4. Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. Insert a toothpick into the center—if it comes out clean, it’s ready!
5. Cooling Time: Allow the bread to cool in the tin for about 10-15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart while cooling.
6. Frosting Consistency: If your frosting is too runny, let it sit for a few minutes to thicken up. If it’s too thick, you can add a splash of coconut milk to reach your desired consistency.
7. Storage: Store any leftovers in an airtight container in the fridge. This will keep your bread fresh and delicious for up to 4 days.
8. Serve Warm: For an extra treat, try serving the bread warm with a dollop of whipped cream or a scoop of ice cream on the side. It’s pure bliss!

These tips will help you navigate the baking process and create a delightful loaf that you and your loved ones will enjoy. Happy baking!

Try my Orange Spiced Hot Chocolate – Christmas Treat recipe.

Serving suggestions

Here are some delightful serving ideas for your Beetroot Chocolate Bread to make it even more enjoyable:

1. With Whipped Cream: Serve slices of warm bread topped with a generous dollop of freshly whipped cream for a deliciously decadent treat.
2. Ala Mode: Pair a slice with a scoop of vanilla or chocolate ice cream for an indulgent dessert that’s sure to impress.
3. Fruit Compote: Drizzle some homemade or store-bought fruit compote, like raspberry or cherry, over the top for a burst of fruity flavor that contrasts beautifully with the chocolate.
4. Nut Butter Spread: Spread a layer of almond or peanut butter on a slice for added protein and a nutty flavor that complements the sweetness.
5. Garnished with Nuts: Top with chopped nuts, like walnuts or hazelnuts, for an extra crunch and a lovely presentation.
6. Chocolate Drizzle: For an extra touch, drizzle some melted chocolate over the frosting for an even more chocolatey experience!
7. With Tea or Coffee: Enjoy a slice with your favorite cup of tea or coffee for a cozy afternoon snack or breakfast.
8. Breakfast Toast: Use it as a base for breakfast by adding sliced bananas, strawberries, or a sprinkle of granola for a tasty morning treat.
9. Cheese Pairing: Try serving it with a mild cheese, like cream cheese or ricotta, for a unique sweet-and-savory combination.
10. Make a Sandwich: Get creative and use two slices to make a sandwich with your favorite filling, like mascarpone cheese and fresh berries.

These serving ideas will elevate your Beetroot Chocolate Bread and make it a versatile addition to any meal or snack time! Enjoy!

Try my Festive Chai Hot Chocolate recipe.

Storage options

Here are some effective storage options for your Beetroot Chocolate Bread to keep it fresh and delicious:

1. Airtight Container: Store your bread in an airtight container at room temperature for up to 2-3 days. This will help maintain its moisture and texture.
2. Refrigerator Storage: If you want to keep it for a longer period, you can store the bread in the refrigerator in an airtight container. It should stay fresh for up to 4 days.
3. Freezing: For longer storage, slice the bread and wrap individual slices in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. This way, you can enjoy a slice anytime! It will keep for up to 3 months in the freezer.
4. Thawing: When you’re ready to enjoy frozen slices, simply take out what you need and let them thaw at room temperature for about 30 minutes. You can also pop them in the toaster for a few minutes for a warm, fresh taste.
5. Labeling: If freezing, don’t forget to label your container or bag with the date so you can keep track of how long it’s been stored.
6. Avoid Slicing Until Needed: If possible, store the loaf whole until you’re ready to eat it. This helps retain moisture and keeps the bread fresher for longer.

These storage options will help you keep your Beetroot Chocolate Bread tasty and enjoyable, whether you’re snacking today or saving some for later!

Try my other dessert recipes, here.

And there you have it, folks! Your very own Beetroot Chocolate Bread, ready to impress friends and family—or just to enjoy all by yourself (no judgment here!). It’s the perfect combo of sweet and healthy, and I can’t wait for you to give it a try. So, slice it up, slather on some frosting, and dig in! Don’t forget to store any leftovers (if there are any) in an airtight container. Happy baking, and I’ll see you next time for more delicious adventures in the kitchen!

Recipe card

Christmas Beetroot Chocolate Bread

Who knew veggies could taste this good? 😋🍞 My Beetroot Chocolate Bread is a delightful blend of chocolatey goodness and sweet beetroot. It’s moist, flavorful, and so simple to whip up. Enjoy a slice for breakfast or a sweet snack—trust me, you’ll love it!

Cooking Method: Baked Cuisine: American Courses: Dessert Recipe Keys: Dairy Free Low Carb M Meal Prep

Print Recipe

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Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins Difficulty: Intermediate Cooking Temp: 355  °F Servings: 12 Estimated Cost: $ 10 Calories: 167 Best Season: Winter

Ingredients

Servings

Cake

• 4 tbsp hot coffee

• 4 tbsp coconut oil

• 6.3 oz raw beetroot, peeled, sliced

• ³⁄₄ cup almond milk, lukewarm (180ml)

• 1 cup coconut sugar (225g)

• ³⁄₄ cup cocoa powder (75g)

• ¹⁄₂ tsp salt

• 1 tsp baking powder

• ³⁄₄ tsp baking soda

• 1.25 cups all-purpose flour (160g)

For the frosting

• 3.5 oz 70% dark chocolate (traditional, dairy-free, or vegan)

• ¹⁄₃ cup full fat coconut milk, canned + 1 tbsp (100ml)

Instructions

1. Step 1:

   Heat the oven to 355°F(180°C). Line a loaf tin with baking paper.

2. Step 2:

   Pour the hot coffee over the coconut oil to melt it.

3. Step 3:

   Place the coffee mixture, sliced beetroot and lukewarm almond milk into a high-speed blender and blitz until smooth. Transfer the beetroot mixture to a large mixing bowl and stir in coconut sugar.

4. Step 4:

   In a separate bowl, sift together the cocoa powder, salt, baking powder, baking soda and flour.

5. Step 5:

   Fold the dry ingredients into the wet ingredients, mixing gently with a spoon. Once the mixture is smooth, transfer it into the prepared loaf tin.

6. Step 6:

   Place the tin into the hot oven and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Remove the tin from the hot oven and set aside on a wire rack to cool completely before icing.

7. Step 7:

   Make the frosting by breaking up the chocolate into small pieces and placing it in a large bowl.

8. Step 8:

   Warm the coconut milk in a small pot until almost boiling. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir the chocolate gently until it’s well combined, smooth and glossy. Set it aside to thicken before covering the top of the cake.

   

9. Step 9:

   Store in an airtight container in the refrigerator for up to 4 days.

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