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Beetroot and Walnut Loaf with Citrus Glaze Recipe

Name: Beetroot and Walnut Loaf with Citrus Glaze Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups whole wheat flour; 1 cup rolled oats; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cups grated raw beetroot (about 1 medium beetroot); 3/4 cup unsweetened applesauce; 1/2 cup coconut sugar or brown sugar; 1/4 cup neutral oil (such as sunflower or canola); 1/2 cup unsweetened almond milk (or any plant-based milk); 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 3/4 cup chopped walnuts; 1 cup powdered sugar; 2 tbsp fresh orange juice; 1 tsp lemon juice

By Beginnerbakes Editorial TeamPublished Apr 3, 2026 | Updated Jul 11, 2026

American 70 mins beginner-friendlyeasystep-by-stepno-fusswhole-grainnuttyfruitfrostingmorning-bakeparty

Beetroot and Walnut Loaf with Citrus Glaze Recipe with measured ingredients, 70-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 55 min

Total 70 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

1 1/2 cups whole wheat flour
1 cup rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups grated raw beetroot (about 1 medium beetroot)
3/4 cup unsweetened applesauce
1/2 cup coconut sugar or brown sugar
1/4 cup neutral oil (such as sunflower or canola)
1/2 cup unsweetened almond milk (or any plant-based milk)
1 tbsp apple cider vinegar
1 tsp vanilla extract
3/4 cup chopped walnuts
For the citrus glaze
1 cup powdered sugar
2 tbsp fresh orange juice
1 tsp lemon juice

BeginnerBakes beetroot walnut loaf ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking soda, baking powder, and salt. Stir well to evenly distribute the leavening agents.
In a separate bowl, mix the grated beetroot, applesauce, coconut sugar, oil, almond milk, apple cider vinegar, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold together until just combined. Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts evenly through the batter.
Transfer the batter to the prepared loaf pan and smooth the top with the back of a spoon.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
While the loaf bakes, prepare the citrus glaze by whisking together the powdered sugar, orange juice, and lemon juice in a small bowl until smooth.
Once baking is complete, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack.
When the loaf is completely cool, drizzle the citrus glaze evenly over the top.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.