Thursday, December 9, 2010



This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead.


1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts


Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.

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.

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


This tart, yet sweet, tea bread, from Sister Schubert’s book, Cast Your Bread Upon the Waters: Recipes for Success, Cooking & Living (2009), is perfect for breakfast or with a cup of tea in the afternoon. According to Schubert, “Freshly grated lemon zest gives these sweet fragrant loaves their excellent flavor. Try to grate only the rind and not the white pith of the lemons.”


3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons poppy seeds
2 tablespoons coarsely grated lemon rind
2 cups sugar
1 cup vegetable oil
¾ cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large eggs

2 cups powdered sugar, sifted
2 teaspoons coarsely grated lemon rind
¼ cup fresh lemon juice


Preheat oven to 350F. Grease bottoms only of two (8½ x 4½ x 3-inch) loaf pans.

To prepare bread, combine first 5 ingredients (flour through lemon rind) in a large bowl and blend well.

Combine sugar and next 5 ingredients (sugar through eggs) in a mixing bowl; beat with a mixer at medium speed until well blended. Add wet mixture to dry mixture, stirring just until dry ingredients are moistened.

Pour batter into prepared pans. Bake 1 hour, or until a wooden pick inserted in center comes out clean.

To prepare glaze, while bread is baking, combine all ingredients; stir well to combine. Remove loaves from oven; drizzle immediately with glaze. Let cool in pans on wire racks 10 minutes; turn out onto wire racks, and let cool completely. Makes 2 loaves
Recipes from American Profile


The crumb topping is what makes these banana muffins


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

To make a loaf follow these directions.
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Recipe from Allrecipes.

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