I have an 11 month old baby girl, and morning comes pretty early around our house. It’s nice to have something healthy on hand for breakfast on mornings when you just don’t feel like bothering with making oatmeal or eggs.
This is one such recipe. We’re all familiar with carrot cakes, muffins, and breads, but carrot’s cousin parsnip does well in these recipes, too. The following is one I recently came up with, and it is delicious and moist. I like to make two loaves at a time because, as you can imagine, this gets eaten for more than just breakfast and tends to disappear pretty quickly.
Apple Parsnip Breakfast Bread
Makes 2 loaves
2 extra large eggs (if you have med or large, you should use three)
1 ½ cup sugar
½ cup maple syrup
1 1/3 cup olive or canola oil
1 teasp vanilla extract
3 cups grated parsnips
1 cup grated apple
3 cups flour
1 ½ teasp baking soda
2 teasp cinnamon
2 teasp nutmeg
1 teasp salt
1 cup chopped walnuts
1. Preheat oven to 350. Grease two 9×5 loaf pans and set aside.
2. In a very large bowl, lightly beat the eggs with the sugar, maple syrup. Stir in oil and vanilla.
3. Mix shredded parsnips and carrots into egg and oil mixture, mix well.
4. In a separate bowl, mix together dry ingredients, including walnuts.
5. Add the dry mixture to the wet in thirds, mixing well after each addition, but not stirring more than needed.
6. Fill the loaf pans with the mixture, and bake until toothpick inserted in center comes out clean, approximately 1 hour 10 minutes.
7. Let rest in the loaf pans for five minutes, then carefully remove loafs onto a cutting board, turn them on their sides, and let cool for at least 15 minutes before slicing.
I hope you enjoy this delicious and nutritious breakfast treat!
-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller