Spiced Parsnip Bread

Kitchen Tested
  • Yield 16 servings
  • Prep 15 mins
  • Cook 55 mins

Parsnips stand in for carrots or zucchini in a quick bread, perfect for breakfast or a snack.

parsnip-bread-Relish.jpg
Mark Boughton Photography / styling by Teresa Blackburn

This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead.

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 -- egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.
  2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.
  3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.

Recipe by David Feder.

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