Beet Bread with Dill Cream Cheese Swirl
::WHAT YOU”LL NEED::
1 1/4 cup flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1 cup roasted beet puree
2/3 cup milk
1/2 stick melted unsalted butter
CREAM CHEESE SWIRL
6 ounces cream cheese
3 tbsp flour
1 1/2 tbsp chopped fresh dill
pinch of salt
Roasted Beet Puree: Wash fresh beets, sprinkle a little salt and pepper on top, place in a glass baking dish and cover lightly with foil. Roast in the oven for 40min at 400 degrees. Let cool, peel off skin and blend for a smooth mixture.
Turn oven down to 350 degrees. Rub butter on the inside of a 9×5 loaf pan. Combine flour, whole wheat flour, baking powder, and salt in a large bowl.
In another bowl, whisk beet puree, eggs, milk, and melted butter. Stir beet mixture into flour mixture just until combined.
In a small bowl, combine cream cheese, egg, flour, dill and salt until fully combined and smooth.
Spoon 2/3 of beet batter into the bottom of the pan. Spoon half the cream cheese mixture in dollops onto beet mixture. Repeat, ending with cream cheese dollops on top. Using the handle of your spoon (or a knife) to zig zag from front to back through the mixture just once to interlock the layers and give it a good swirl.
Bake for 50 minutes, until a toothpick comes out clean. Let cool, slice, Enjoy!
More Instructions (Artickle Source) : Here