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Parsnip Pumpkin Seed Bread Recipe
This wonderfully sweet quick bread gets a lot of its sweetness from parsnips and carrots. Using fresh ground whole wheat flour adds a great full, nutty flavor that really balances the bread nicely.
whole wheat flour
preferably freshly ground from berries
packed brown sugar
fine sea salt
lg. organic eggs
see parsnip & parsley root soup for method
toasted pumpkin seeds
additional melted butter
coarse sea salt
Pre-heat oven to 350 degrees. Spray a large bread loaf pan with non-stick cooking spray.
In a large bowl combine flour, sugar, salt, and baking soda.
In another medium bowl, combine butter, yogurt, eggs, parsnips, carrots, and pumpkin seeds.
Add wet ingredients to bowl of dry ingredients and gently stir until combined.
Spoon batter into greased pans and sprinkle with additional pumpkin seeds if desired.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
Brush with melted butter if desired and sprinkle with coarse sea salt.
parsnip and parsley root soup
For a different twist, batter can be spooned into small cast iron skillets, or small mason jars. Reduce baking time if the pan used is smaller than a bread loaf pan.