Spiced Honey Parsnip Bread
It’s going to be a rainy week here at Tumbleweed Farm. It can be hard to motivate to head out to the fields when it’s wet, muddy and windy. However, starting the day off with a cup of strong black coffee and a slice of this parsnip bread makes the transition from the cozy kitchen to the wet fields a little more bearable. I love the flavor of parsnips in this quick bread however, if you only have carrots on hand feel free to use those instead. Overwintered parsnips should be popping up at your local grocery store and farmers markets right about now and they are sweeter than ever. This loaf tastes best when sliced, toasted and smeared with some good quality butter and a drizzle of honey. The bread itself isn’t too sweet which makes it a great vehicle for adding a touch more sweetness when you serve it. Pour a cup of coffee and enjoy!
Spiced Honey Parsnip Bread
Prep Time: 10 minutes Cook Time: 45-55 minutes Serves: 1 loaf
- 1/2 cup walnut oil
- 1/2 cup runny honey
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups grated parsnips
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup walnuts, roughly chopped
Preparation
- Preheat the oven to 350F. Grease a 9 inch loaf pan with oil and set aside.
- Whisk together the oil, honey, eggs and vanilla. Add the grated parsnips and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and spices. Add the wet ingredients to the dry ingredients and stir until evenly mixed. Fold in the walnuts and pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-55 minutes or until a toothpick comes out clean when inserted in the center. Cool for 15 minutes before slicing and enjoying.
Notes
*Cooking times will vary from kitchen to kitchen *Feel free to sub the honey with maple syrup or brown sugar
This sounds delicious, I would have never thought about using parsnip in a bread recipe. Thanks for sharing.
Do you have any suggestions for nut substitutions? We have a nut allergy in my house but would love to make this!
Hi Steph,
Try substituting the walnut oil with grapeseed oil or canola oil. Substitute the walnuts with dark chocolate chips or even chopped up Medjool dates. Let me know what you think if you try this!
well, there’s something about parsnips – really delicious
parsnips are one of my favorite root veggies! So wonderful!
Do you think applesauce in place of oil would work in this recipe (like in zucchini breads)?
I haven’t tried this recipe with applesauce but I think it’d be worth an experiment. Let me know if you try it!
Do you think I could use radishes (I have a lot of extra from this CSA box) instead of parsnips?
Made the parsnip bread exactly as directed and it was very lovely, especially with a spread of salted butter on it. And surprisingly filling for breakfast too. Andrea, I’d love for you to share more parsnip ideas beyond the ubiquitous roasted parsnip recipes all over the Internet. It’s such an interesting veggie, but I’m never quite sure what to do with it!