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Spiced Parsnip Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 30 Oct 2009 22:56:00 -0700
v109.n040.6
* Exported from MasterCook *

                             Spiced Parsnip Bread

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat                         Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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                cup  sugar
       1/2         pound  parsnips -- (about 2 medium), peeled and 
finely shredded
       1/4           cup  walnut oil -- or canola oil
    1                     egg -- lightly beaten
       1/2      teaspoon  vanilla extract
       1/2                	

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.

1. Preheat oven to 350F. Lightly butter a 9 x 5" or 8 x 4" loaf pan.

2. 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.

3. Bake 55 to 65 minutes, until a knife inserted in center comes out 
clean. Remove from oven; cool in pan on wire rack.

Makes 16 servings.

                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 136 Calories; 4g Fat (25.4% 
calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 
13mg Cholesterol; 129mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Per serving: 140 calories, 6g fat, 15mg chol, 2g prot, 21g 
carbs, lg fiber, 140mg sodium.