Parsnip Pecan Loaf with Lemon Cardamom Glaze

Each Wednesday in February, we’re offering up our best and brightest sweet bread ideas. The kids LOVE testing these out. And this bread has become a fast favourite with Bea.

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Parsnip Pecan Loaf with Lemon Cardamom Glaze

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

• 3 c flour
• 2 tsp cinnamon
• 1 tsp cardamom
• 1/2 tsp ground ginger [optional]
• scant .25 tsp nutmeg [optional]
• scant .25 tsp cloves [optional]
• scat .25 tsp allspice [optional]
• 1 tsp baking powder
• 1/2 tsp salt
• 1 c sugar
• 1 c brown sugar
• 2 c finely shredded parsnips [About 2 large unpeeled parsnips]
• 1 tsp finely grated ginger [optional]
• 2 tsp lemon zest
• 1  tbs  lemon juice
• 1 tsp vanilla
• 3 eggs beaten
• 3/4 c canola oil
• 1/4 c unsalted butter melted and cooled
• 1/2-3/4 c milk
• 1 c chopped pecans toasted if desired
• Glaze
• 1 c sifted icing sugar
• 1/4 tsp ground cardamom
• 1/2 tsp vanilla
• 2.5 + tbs lemon juice
• pink food colouring [optional]

Instructions

• Heat oven to 350.
• Grease the bottom and sides of 2 loaf pans.
• In a medium bowl, combine the flour, spices, salt, and baking powder.
• In a large bowl, combine the sugar, ginger, zest, juice, vanilla, and grated parsnips and let sit for 5-10 minutes, until parsnips moisten or "sweat."
• Whisk in oil and melted butter to combine.
• Add eggs one at a time and whisk to combine.
• Stir in one-third of the flour mixture until roughly combined.
• Stir in 1/4 c milk until roughly combined.
• Stir in the second third of the flour mixture until roughly combined.
• Stir in the remaining 1/4 c milk until roughly combined.
• Stir in the final third of the flour mixture until just combined.
• [If dough looks altogether too dry, add an additional 1/4 c milk]
• Fold in the nuts.
• Divide the batter evenly between the two pans.
• [This recipe makes about 6 cups of batter, in case you decide to divide differently]
• Bake for 45-55 minutes, until a butter knife comes out clean towards the centre.
• Cool breads in their pans on a wire rack for 10 minutes.
• Remove breads from their pans and cool completely on a wire rack.
• To make the glaze: combine icing sugar and cardamom.
• Add the vanilla and [optional] food colouring, and then the lemon juice by the teaspoonful, stirring vigorously until smooth and thick.
• Drizzle the glaze over cool loaves.
• Enjoy!