• 1 ½ c. all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • ¾ tsp salt
  • 1 c. sugar
  • ½ lb. parsnips (about 2 medium-sized), peeled and finely shredded
  • ¼ c. walnut or canola oil
  • 1 egg, lightly beaten
  • ½ tsp vanilla extract
  • ½ c. chopped walnuts

1. Preheat oven to 350. Lightly butter or spray a 9×5” or 8×4” loaf pan.

2. Stir together flour, baking powder, cinnamon, allspice, cloves, and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.

3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.

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