Sweet Potato Parsnip Bread

Sweet Potato Parsnip Bread

Enjoy this delicious sweet potato parsnip bread topped with Betty Crocker® cream cheese frosting and pecans – made using Gold Medal® all-purpose flour.

Prep Time

15

Minutes

Total Time

2:35

Hrs:Mins

Makes

12

servings

1 1/2
cups Gold Medal® all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
1
cup packed brown sugar
1/2
cup vegetable oil
1/2
cup milk
1
teaspoon vanilla
2
eggs
1/2
large sweet potato, peeled, shredded (1 cup)
3
parsnips, peeled, shredded (1 cup)
1/3
cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
1/3
cup chopped pecans, toasted
  1. Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray.
  2. In large bowl, mix flour, baking powder, cinnamon and salt. In medium bowl, mix brown sugar, oil, milk, vanilla and eggs. Add egg mixture to flour mixture; stir gently until dry ingredients are moistened. Fold in shredded sweet potato and parsnips. Pour batter into pan.
  3. Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around edges of pan to loosen loaf. Remove from pan to cooling rack; cool completely, about 1 hour.
  4. In small microwavable bowl, microwave frosting uncovered on High 10 to 20 seconds or until melted. Spoon over loaf. Sprinkle with pecans.
Makes 12 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • Total Fat 14g
      • (Saturated Fat 2g,),
    • Sodium 210mg;
    • Total Carbohydrate 40g
      • (Dietary Fiber 2g,
    • Protein 5g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 1/2 Other Carbohydrate;
      • 1/2 Vegetable;
      • 3 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.