Spiced Parsnip Bread

By Hklbrries

"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."

"Parsnips are roots for all seasons, but they're best in the fall - firm and sweet, their ivory-colored flesh turning to a shade of buttery cream. This humble vegetable is more popular in Europe, especially England, but its versatility and heartiness are all-American. Use parsnips in soups, boil them and mash them with a little butter and salt, or rub them with peanut oil and roast until soft. They need nothing more than a pinch of salt. Stored loosely wrapped in the crisper of your refrigerator, they'll keep for a month."

Daivd Feder, R.D.

Ingredients

• Nutrition Information:
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 3/4 tsp 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 tsp vanilla extract
• 1/2 cup chopped walnuts
• Per serving
• 140 calories
• 6 g fat
• 15 mg cholesterol
• 2 g protein
• 21 g carbohydrates
• 1 g fiber
• 140 mg sodium

Details

Servings 16
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 350 F. Lightly butter a 9-by-5-inch or 8-by-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.