From Scratch Red Velvet Bread Loaf

Ingredients

• 1 cup pureed beets (about 3 beets)
• ¾ cup nonfat plain greek yogurt
• ¾ cup low fat buttermilk
• 2 tsp white vinegar
• 2 teaspoons vanilla extract
• 2 cups unbleached all purpose flour
• ¼ cup cocoa powder
• 11/4 tsp baking powder
• ½ teaspoon baking soda
• 1 tsp salt
• 11/2 cups granulated sugar (can substitute other sugars)
• 3 eggs
• 1 cup white or chocolate chips
• For the Ganache:
• Melted chocolate chips, milk or heavy whipping cream

Instructions

1. Preheat oven to 350 degrees. Lightly grease two bread loaf pans.
2. In a bowl mix together the beets, yogurt, buttermilk, vinegar, and vanilla until smooth.
3. In another bowl mix together the flour, cocoa powder, baking soda, salt and sugar until mixed well.
4. Slowly add the flour mixture to the wet ingredients, stirring until smooth. Add in the eggs, and stir just until combined. Fold in the chocolate chips.
5. Divide the batter between the two loaves of bread. Bake at 350 degrees for 50-60 minutes, or until the tops of the bread spring back when lightly pressed or a toothpick inserted into the center of the bread is clear.
6. Remove from the oven, allow bread to cool for 10 minutes in the pan before removing from the bread pan and cooling on a wire rack. When bread is cooled, microwave 1 cup chocolate chips and 1-2 tbsp heavy whipping cream or milk in the microwave at 30 second increments until melted. Stir to combine. Spread over the top of each loaf. Allow ganache to set before serving.