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.
Ingredients
- 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
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.
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%
