Last updated July 23, 2023 by Lisa Richards, CNC

Rutabaga and Rosemary Bread

Rutabaga and Rosemary Bread

Rutabaga or turnip? The two are often confused. Turnips are small and round with white flesh and white and purple skin. Rutabagas (sometimes known as Swedes) are larger, more elongated with yellow flesh and purple and yellow skin. Both are available year round at most grocery stores.

While it can be eaten raw, cooking rutabaga mellows its distinctly sharp taste. Mashed or pureed rutabaga has an almost sweet, velvety texture.

However, rutabaga can be much more than a nutritious side dish! It can also be used in baking, as in this savory Rutabaga and Rosemary Bread. So the next time you make mashed rutabaga, reserve a cup or just make a batch of rutabaga puree and keep it in the refrigerator until you are ready to use it. This Rutabaga and Rosemary Bread is perfect toasted with soup, and it also makes a delicious, hearty sandwich.

One of the best things about rutabaga is that it’s great for your gut health! It contains antifungal compounds that can help to fight a Candida overgrowth in your gut and elsewhere. It’s a wonderful vegetable to include in your diet if you have poor digestion or are fighting recurrent yeast infections.

4.1 from 165 votes
Rutabaga and Rosemary Bread
Rutabaga and Rosemary Bread
Prep Time
15 mins
Baking Time
45 mins
Total Time
1 hr
Course: Bread
Author: Lisa Richards
  • 1 cup rutabaga puree (see instructions below)
  • 1/2 Tbsp. oil, olive or coconut (melted)
  • 4 eggs
  • 1 tsp. apple cider vinegar
  • 3 cups almond flour
  • 1/2 cup coconut flour, sifted
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Pepper to taste
  • 1 Tbsp. fresh rosemary, finely minced
Rutabaga Puree
  1. Peel and cut a large rutabaga (about 1 1/2 lbs) into 1 inch cubes. Place in a medium saucepan with a pinch of salt, then add enough water just to cover the cubes. Bring to a boil, then cover and reduce heat. Simmer rutabaga for about 30 minutes or until cubes can be pierced with a fork.

  2. Transfer cooked cubes and cooking water to a food processor or blender and puree until very smooth or mash cooked cubes with a bit of the cooking water directly in saucepan with a potato masher.

  3. Cool and store in a covered container in the refrigerator until ready to use or up to 3 to 5 days. Makes about 2 1/2 cups.

Rutabaga and Rosemary Bread
  1. Preheat oven to 325 degrees F (163 degrees C). Brush a loaf pan with a bit of oil, then line pan with parchment paper, set aside.
  2. In a medium sized bowl, add almond flour, coconut flour, baking soda, salt and pepper and finely minced rosemary, whisk to combine, set aside.
  3. In a large bowl, combine rutabaga puree, oil, eggs and apple cider vinegar, mix well. Add dry ingredients and mix to combine. Pour batter into prepared loaf pan.
  4. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from oven and cool bread in pan for 10 minutes. Remove bread from pan and cool completely on a wire rack before slicing.
Filed under: Lunch & Dinner, Snacks
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  1. Louise says:

    5 stars
    I have not made this bread yet but plan on doing so. My weakness is bread and all carbohydrates. In the 80’s I was very sick I went to many Dr’s. They said there was nothing wrong with me, but I knew better. I found a Dr. who knew about candida and was so happy to find out what was wrong with me. I stayed on diet, took nystatin lost 40 pounds got my energy back. Thank you for this recipe!

  2. David says:

    5 stars
    I made this loaf (recipe x2… cause why bother making a small batch)
    and the final product is delicious; it both slices thin and toasts well; is soft and moist while being substantial.
    Definitely use Fresh rosemary(x3) and freshly cracked pepper (x3… cause thats how i roll)
    i doubled up the volume of the recipe to fit within the bananabread pans at a higher volume. Since soda bread wont rise as much as yeasted doughs would. (and slicing a 1 1/2 inch tall slice of bread seems like a tease).
    brushed it with a.c vinegar and baked it 10-15min longer than stated…
    turned out great.

  3. Marylou Palmer says:

    5 stars
    Just made this recipe and it smells so wonderful. I made it in two medium loaf pans and cut the baking time by about 20%. They taste very savory!

  4. Julia says:

    5 stars
    Does this need to be refrigerated?

    1. Wiley200 says:

      Yes, it should be refrigerated. If you don’t plan on eating it within a few days, it can also be frozen.

  5. Christine says:

    5 stars
    Aren’t Almond or any kind of flour bad for consumption? It’s a lot of carbohydrates.

  6. Ida says:

    5 stars
    This recipe is absolutely gorgeous, I am amazed I can eat something so tasty on this diet. Thank you so much.

  7. Melissa says:

    5 stars
    Made this recipe. It tastes wonderful. I ate it just as is and had a few blue berries along with it. I found the blueberries complimented it very well. Thinking of adding blueberries, but not sure how it will turn out

  8. Amberk says:

    5 stars
    Awesome!!! Thank you for this recipe . I’ve been making it to get me through my cleanse. I add MANY more spices like onion and garlic powder, as well as nutritional
    Yeast. I also top it with pumpkin seeds and flax seeds and sometimes add walnut pieces inside. Wonderful recipe to play with!

  9. Kerri says:

    Has anyone used something other than nut flour? Thanks!

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