Spiced Parsnip Bread

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.


  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2 cup sugar*
  • 1/2 cup maple syrup
  • 1/2 pound parsnips (I used about 9 medium-small ones), scrubbed clean and finely shredded
  • 1/4 cup butter (half a stick)
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • *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.

    Grating a Parsnip

    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!)

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