Some days I need be saved from myself. Today was one of those days. I literally ate 3/4′s of this quick bread. It just disappeared – I don’t know what happened. One minute it was there and the next gone. I just could not stop. But at least it had vegetables in it – something to make me feel not soo guilty.
Yep – it has carrots and parsnips in it. Think of it as a super charged healthy carrot cake. I know it sounds crazy and a little bit hippie, but the parsnip and the carrot do the most wonderful thing, they keep the cake really moist and soft. And you can barely taste the parsnip it is just there in the background doing its thing. Keeping things healthy. Or quasi healthy.
This coming weekend I have my first “catering gig” -it is a wedding day breakfast for a bride. A friend asked me to do this and I was thrilled at the opportunity. I was testing out some recipes for the breakfast and decided to give this one a shot.
This recipe kind of happened by chance. Someone introduced me to the idea of a parsnip cake for dessert and the smell and taste was just perfect for breakfast. I threw in some carrots to add some color and voila, this quick bread was born.
If eating most of it myself is any evidence, this quick bread is delicious. The bread is spicy from the cinnamon and nutmeg and dense from the carrot and parsnip. What is a quick bread you ask? Well it is a cake or bread that is leavened by chemicals(baking soda or baking powder) and not by yeast. Most cakes that we eat today are quick breads.
This parsnip and carrot quick bread is also a perfect way to usher in fall. When you bake it, the cinnamon and nutmeg is going to make your kitchen smell like fall – everything warm and spicy about a cool fall day. This recipe is also perfect for muffins and a great way to trick kids or picky husbands to eat their vegetables.
- 1 1/2 sticks or 12 tablespoons of butter
- 1 cup of light brown sugar
- 1 1/2 teaspoons of salt
- 1/2 cup coconut oil, melted then cooled
- 3 eggs at room temperature
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1 tsp baking soda
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- 1 1/2 cups of grated parsnip
- 1 1/2 cups of grated carrot
Cream butter and sugar and salt until light and fluffy, scrapping the sides of the bowl often.
Drizzle oil into creamed butter on medium low speed. Once it is all in, increase speed to emulsify
Add eggs one at a time then whip until light an fluffy again
Add sifted dry ingredients and mix on low
When all dry is almost incorporated, add carrot and parsnip and finish mixing by hand
Bake at 350F for about 30 minutes
Place in freezer directly from oven for 3 - 4 minutes then remove from mold and wrap with plastic wrap