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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.
Course baked goods
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Jena Carlin


  • 3 cups whole wheat flour preferably freshly ground from berries
  • 1 cup packed brown sugar
  • 1/2 tsp fine sea salt
  • 1 tsp baking soda
  • 1/2 cup unsalted butter melted
  • 1/2 cup plain yogurt
  • 2 lg. organic eggs beaten
  • 2 cups cooked parsnips see parsnip & parsley root soup for method
  • 1/2 cup grated carrots
  • 1/4 cup 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.


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.