Spring is definitely budding up around us now, but as long as we’re going to have chilly, dreary evenings from time to time, I’m going to keep on baking … because I love eating baked stuff.
This spiced parsnip bread works on the same concept as a carrot bread or a zucchini bread. In this case, parsnips are the shredded veggie, and the spice-regime makes this a lovely sweetbread for the holiday season.
The recipe below is adapted from a recipe by David Feder that I found here at Relish.com.
*My loaf came out pretty sweet with this amount of sugar. You could use less.
1) Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.
2) Grate your parsnips. You don’t need to peel them; just scrub them clean with a vegetable brush. I like to trim off the tail of the parsnip and then grate it from the tail end first. Once I get near the top of the parsnip, I’ll spear it with a fork so that I can grate it almost all the way to the top.
3) Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, butter, egg, maple syrup and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. It will be a pretty thick, dense batter. Don’t worry about that.
4) 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. Then eat! (Two serving possibilities pictured below — one with butter and one with genuine Dutch hagelslag!)