Parsnip and Red Fife Bread

This recipe, originally from a CBC article, worked really well!  Like 100% better than anything I’ve tried to hide red fife flour in.  It turned out rather like muffins, so like any good home-made muffin, slap some butter on it and mmm.  Next time I would add raisins, or maybe even a blend of carrots and parsnips, and I’m planning to splurge on some cardamom.  I don’t know Evelyn – but thank you!

Evelyn’s Parsnip Red Fife quick bread:
Yield: 2 9×4 loaves

4 large eggs
1 cup granulated sugar
1 1/2 cup kefir or yogurt, full-fat
2 1/2 c. Red fife whole wheat flour
1/2 tsp. Salt
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp ground cardamom
1 tsp ground cinnamon
2 cup finely shredded parsnips
8 T melted unsalted butter

Preheat oven to 350F.

Butter and flour two loaf pans
In a large bowl, add eggs, sugar, kefir and mix well. Combine dry ingredients in a small bowl and add to the egg mixture. Stir in the parsnips and melted butter.

Bake for 35-40 minutes, or until loaf starts to pull away from the pan and feels firm to touch.


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