MENU
  • Print
    11
  • Save
    84
  • Pinterest
    3
  • Email
    1
  • Facebook
    1

Sweet Potato Parsnip Bread

Sweet Potato Parsnip Bread
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 12

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

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

Steps

Hide Images
  • 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment