Beet Nut Bread

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Title: Beet Nut Bread
Categories: Breads, Roots
Yield: 1 servings

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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