Ingredients

• 3/4 c Shortening
• 1 c Sugar
• 4 Eggs
• 2 t Vanilla
• 2 c Shredded beets
• 3 c Flour
• 2 t Baking powder
• 1 t Baking soda
• 1/2 t Cinnamon
• 1/4 t Ground nutmeg
• 1 c Chopped nuts

Directions

1. Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla.
2. Stir in beets.
3. Add combined dry ingredients; mix well.
4. Stir in nuts.
5. Pour into greased and floured 9×5? loaf pan.
6. Bake at 350’F. for 60-70 minutes or until wooden toothpick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan.

From Kraft’s Fresh Focus, February 1987

Beet Nut Bread

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