Enjoy this delicious sweet potato parsnip bread topped with Betty Crocker® cream cheese frosting and pecans – made using Gold Medal® all-purpose flour.
Sweet Potato Parsnip Bread
- Prep Time 15 min
- Total 2 hr 35 min
- Servings 12
- Ingredients 13
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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
- 1/3 cup chopped pecans, toasted
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray.
-
Step2In 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.
-
Step3Bake 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.
-
Step4In 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
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