Moist pink beet bread loaf on a wooden cutting board

Easy Pink Beet Bread Recipe: A Scandinavian Delight

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There’s something magical about summer produce — the colors, the flavors, the endless inspiration. One of my favorite kitchen memories was watching my Nonna transform roasted beets into a beautifully pink loaf that lit up our summer table. Moist, sweet, and subtly earthy, this Pink Beet Bread has become a seasonal staple in my kitchen.

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Beets in bread? Yes, you read that right! Much like how carrots add character to a classic carrot cake, beets bring in a gentle sweetness, deep nutrition, and a naturally vibrant hue that looks straight out of a fairy tale. Whether you’re baking for brunch, packing a picnic, or simply craving something colorful and unique, this naturally dyed bread will wow your eyes and your taste buds.

Why You’ll Love This Pink Beet Bread

  • Naturally colorful with roasted beets — no artificial dyes

  • Moist and tender with a soft crumb and delicate sweetness

  • Perfect for summer brunches, baby showers, or garden parties

  • Pairs well with sweet and savory toppings — from jams to cheeses

  • Nutrient-rich thanks to beets, which are high in fiber, folate, and vitamin C

Let’s Talk Beets

If you’ve never baked with beets before, you’re in for a treat. They lend a beautiful moisture to baked goods and help keep cakes and loaves soft for days. Their earthy notes are subtle, and when balanced with vanilla, cinnamon, and ginger, they elevate the flavor without overwhelming.

This loaf is a perfect summer project — bright, fresh, and freezer-friendly. Much like our Pineapple Zucchini Cake, it transforms humble vegetables into dessert magic.

Ingredients

Here’s what you’ll need for a loaf that serves 12:

  • 1 ½ cups all-purpose flour – spooned and leveled

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • 2 large eggs – room temperature

  • ¾ cup granulated sugar

  • ½ cup light brown sugar – packed

  • ½ cup vegetable oil – or substitute coconut oil

  • 1 tsp vanilla extract

  • 1 cup finely grated or puréed roasted beets – about 2 medium

  • ¼ cup plain Greek yogurt – or sour cream

  • Optional: ½ cup chopped walnuts or dark chocolate chips for texture and crunch

Step-by-Step Instructions

  • 🕒 Prep Time: 20 minutes
  • ⏱️ Cook Time: 50–60 minutes
  • 🍞 Total Time: About 1 hour 20 minutes
  • 🍽️ Servings: 12 slices

1. Roast and Prep the Beets

Start by roasting your beets. Preheat the oven to 400°F (200°C). Wrap your beets in foil and roast for about 45 to 60 minutes until fork-tender. Let them cool, then peel and grate them or blend into a purée with a splash of water.

Pro Tip: Roast extra beets and keep them for salads, smoothies, or Potato Bread to reduce food waste and cooking time later.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Ginger

These spices create a warm and aromatic flavor base that beautifully balances the earthiness of beets.

3. Combine Wet Ingredients

In a large mixing bowl, whisk:

  • Eggs
  • Granulated sugar
  • Brown sugar
  • Vegetable oil
  • Vanilla extract

Whisk until light and creamy. The sugars help keep the crumb tender while the oil ensures lasting moisture.

4. Add Beets and Yogurt

Stir in the grated or puréed beets and Greek yogurt. This mixture is key for achieving that signature rosy color and pillowy soft texture.

5. Combine and Pour

Gradually fold the dry ingredients into the wet, mixing just until combined. If using nuts or chocolate, gently fold them in now.

Pour the batter into a greased 9×5” loaf pan lined with parchment paper for easy removal.

6. Bake to Perfection

Bake at 350°F (175°C) for 50 to 60 minutes. A toothpick should come out clean from the center. Let cool for 10 minutes in the pan before transferring to a wire rack.

How to Serve Pink Beet Bread

This bread shines with endless pairings. Here are a few of my favorites:

  • Lemon glaze: Mix powdered sugar and lemon juice for a zesty drizzle (like our Cinnamon Swirl Bread).
  • Savory touch: Top slices with whipped goat cheese and thyme.
  • Brunch-ready: Serve with fresh fruit and a dollop of yogurt for a colorful breakfast plate.
  • Toasted: A warm slice with butter is pure comfort, much like Classic White Bread.
Freshly baked pink beet bread sliced and ready to serve
Bright and beautiful Pink Beet Bread straight from the oven

Storage Tips

  • Room temperature: Store tightly wrapped for up to 3 days.
  • Refrigerate: Keeps up to a week when sealed in an airtight container.
  • Freeze: Wrap slices in parchment, then in foil or bags. Defrost overnight or toast from frozen.

Variations to Try

Feeling creative? Try these fun twists:

  • Beet-Chocolate Swirl: Mix cocoa into half the batter and swirl it in.
  • Citrus boost: Add orange zest and swap yogurt for orange juice.
  • Beet Banana Bread: Combine with overripe bananas like in Blueberry Banana Nut Bread.

Nutrition Breakdown (per slice)

Approximate values:

  • Calories: 230
  • Carbs: 30g
  • Fat: 10g
  • Protein: 3g
  • Fiber: 2g

Thanks to the beets and yogurt, you get a nice dose of nutrients with every slice — a dessert you can feel good about.

More Recipes to Explore

Final Thoughts

From garden to table, this Pink Beet Bread celebrates summer’s bounty with color, creativity, and a touch of nostalgia. Whether you serve it at brunch, gift it to a friend, or enjoy it as a snack with tea, it brings joy with every bite.

Give it a try and make it your own — and if you’re inspired, check out our bread recipe collection for even more baking adventures!