Beet nut bread

Yield: 1 servings

Measure Ingredient
¾ cup Shortening
1 cup Sugar
4 Eggs
2 teaspoons Vanilla
2 cups Shredded beets
3 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Cinnamon
¼ teaspoon Ground nutmeg
1 cup Chopped nuts

(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F.

for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Makes 1 loaf.

Nutritional analysis per serving: 441⅘ calories; 23⅒ grams total fat; (5⅒ grams saturated fat); 7½ grams protein; 30.9 grams carbohydrates; 109⅗ milligrams cholesterol; 426⅒ milligrams sodium.

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