Spiced Parsnip Bread

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 55 mins

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.


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


  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.

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 10mg
  • Sodium 140mg
  • Potassium 90mg
  • Carbohydrate 12g
  • Fiber 1g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 4%