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Sweet Potato Parsnip Bread

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Sweet Potato Parsnip Bread
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 12
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Enjoy this delicious sweet potato parsnip bread topped with Betty Crocker® cream cheese frosting and pecans – made using Gold Medal® all-purpose flour.
Updated May 17, 2013

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

300 Calories, 14g Total Fat, 5g Protein, 40g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
14g
0%
Saturated Fat
2g
0%
Sodium
210mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 1/2 Vegetable; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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