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
Ingredients
- 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
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