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Beet Nut Bread

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

(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: 441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.

 

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