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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
  • 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!