Cocoa-Beet Quick Bread

Beets and chocolate may seem like a strange combination, but trust me, you do not want to miss out on this fluffy Cocoa-Beet Quick Bread! Baked with pumpkin, grated beets, dates, and more, it's one of my favorite breakfast bread recipes!

Course Baked Goods

Cuisine American

Keyword beet bread, breakfast bread, quick bread recipe

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings

Calories 175kcal

Ingredients

4 dates soaked for 15 minutes
1/2 cup canned pumpkin
2 large eggs
1/4 cup unsweetened coconut milk
1/4 cup unsweetened almond milk
2 tablespoons olive oil
2 tablespoons raw cocoa powder
1/2 teaspoon stevia powder
1/2 teaspoon fine sea salt
1/2 cup coconut flour
1/4 cup buckwheat flour
1/4 cup millet flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup grated beets
1/4 cup chopped almonds or other nuts of your choice

Instructions

Preheat the oven to 350 degrees F. Line a loaf pan (ceramic works best for gluten-free flours) with parchment paper and set aside.
In a food processor, combine the soaked dates, pumpkin, eggs, oil, spices, stevia and salt. Process until smooth and transfer to a large mixing bowl.
In a separate bowl, whisk the coconut flour, buckwheat flour, millet flour, cocoa powder, baking powder and soda together. Add the dry ingredients to the wet ingredients and stir until combined. Slowly stir in the coconut and almond milks, until you have a nice bread dough, pretty moist like a muffin batter. Gently fold in the beets and chopped nuts.
Transfer the batter into your loaf pan, smoothing the top out with the back of a wet spoon. Bake in the center of a warm oven for 45 - 50 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool on a wire rack before slicing. (Makes 1 medium loaf)

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