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Ginger Spiced Parsnip Quick Bread

This recipe is adapted from a carrot quick bread recipe by Pretty.Simple.Sweet. I added in candied ginger for an extra kick, and a couple more spices to enhance the flavours.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger powder
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • pinch cardamom powder
  • 1/4 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 2 large eggs
  • 1/2 cup neutral oil canola, etc.
  • 1 tsp pure vanilla extract
  • 1 1/2 cups grated parsnips or carrots or combination of the two
  • 1/2 cup candied ginger finely chopped and tossed in a bit of flour

Instructions

  1. Preheat oven to 350F. Grease a loaf pan (you can also use muffin tins, and reduce baking time)
  2. In a large bowl sift together flour, baking soda, baking powder, salt, and spices.
  3. Beat together eggs, granulated sugar and brown sugar on medium-high speed (or hand beat) until light and fluffy, about 2 minutes. On low speed, add the oil slowly and beat until combined. Beat in vanilla extract until combined. Fold in carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in candied ginger.
  4. Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow loaf to cool completely.