You are here: Home » Recipes » Spiced Parsnip Bread 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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 flour3/4 teaspoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon ground cloves3/4 teaspoon salt1 cup sugar1/2 pound parsnips (about 2 medium), peeled and finely shredded1/4 cup walnut or canola oil1 -- egg, lightly beaten1/2 teaspoon vanilla extract1/2 cup chopped walnuts Instructions Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan. 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. 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.