Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Beet Bread


This beet bread has a fantastic color and is great for dessert or a sweet breakfast.

Beet Bread

Beet Bread (Photo by Gabriel Hasser)


  • 2-3 red beets
  • 1/2 cup vegetable oil
  • 3/4 cup turbinado sugar
  • 2 portions egg replacer (such as Ener-G)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 cups all purpose flour
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • Cooking spray


  1. First, boil beets until fork soft.  Run the cooked beets under cold water so you can peel them by hand, then grate until you have about 2 cups of grated beets.
  2. In a large bowl, combine oil, sugar, and egg replacer.  Once combined, stir in vanilla, baking powder, salt, and cinnamon.
  3. Add flour and mix until the flour is completely incorporated.  Fold grated beets, pecans, and raisins.
  4. Thoroughly coat a loaf pan with cooking spray, then pour in batter.  Bake at 350 degrees Fahrenheit for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.