adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet Potato Parsnip Bread
0 Likes
Prep Time:
15 minutes
Total Time:
2 hours 35 minutes
Indulge in sweet potato parsnip bread with cream cheese frosting, pecans, and Gold Medal® flour.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 1/2 large sweet potato, peeled, shredded (1 cup)
  • 3 parsnips, peeled, shredded (1 cup)
  • 1/3 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 1/3 cup chopped pecans, toasted
Instructions:
  • Preheat oven to 350°F and generously grease only the bottom of an 8x4-inch loaf pan with shortening or cooking spray.
  • Combine flour, baking powder, cinnamon, and salt in a large bowl. In a separate medium bowl, mix together brown sugar, oil, milk, vanilla, and eggs. Gently incorporate the egg mixture into the flour mixture until dry ingredients are moistened. Fold in shredded sweet potato and parsnips. Pour batter into pan.
  • Bake for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then gently loosen the loaf by running a knife around the edges of the pan. Remove from pan and place on a cooling rack to cool completely, approximately 1 hour.
  • In a small microwavable bowl, melt frosting uncovered on High for 10 to 20 seconds. Drizzle over loaf and top with pecans.

Similar Recipes