* Exported from MasterCook *
Parsnip Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
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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 med), peeled and finely shredded
1/4 cup walnut oil -- or canola oil
1 egg -- lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
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: 140 calories, 6g fat, 15mg chot, 2g prot., 21g carbs.,
lg fiber, 140mg sodium.
Description:
"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."
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Per Serving (excluding unknown items): 159 Calories; 6g Fat (33.7%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 Fat; 1 Other Carbohydrates.