Go Back Email Link
+ servings
Cocoa-Beet Quick Bread slices on a cutting board.

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 8
Calories 175kcal



  • 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)


Calories: 175kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 272mg | Potassium: 252mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2448IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg