After I made and loved a cake with parsnips, I had a bunch of grated parsnips leftover and wanted to use them up. Surprisingly light, with a hint of maple flavor, this easy quick bread mixes together before your oven even preheats. It’s loaded with good stuff, nixes the refined sugars, and stays moist at room temperature for a few days, thanks to the applesauce and parsnips.
Maple Parsnip Bread with Dried Cranberries
3/4 cup sorghum flour
1/2 cup millet flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
1 tablespoon ground flaxseeds
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons xanthan gum
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup dried cranberries
1/2 cup plus 2 tablespoons unsweetened applesauce
6 tablespoons club soda
1/3 cup pure maple syrup (I used amber)
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 1/2 cups grated parsnips, lightly packed
Preheat the oven to 350 degrees F. Lightly oil and 8 1/2 x 4 1/2-inch loaf pan.
Put the sorghum flour, millet flour, arrowroot flour, tapioca flour, ground flaxseeds, ground cinnamon, xanthan gum, baking powder, baking soda, and salt in a large bowl. Whisk to combine. Add the dried cranberries, mixing until they are coated with the flour.
In a large glass measuring cup or small bowl, put the applesauce, club soda, maple syrup, cider vinegar, and vanilla extract. Mix well to combine. Pour the applesauce mixture into the flour mixture. Stir until combined. Mix in the parsnips.
Scrape the batter into the prepared pan using a rubber spatula, smoothing the top. Bake for 40 to 50 minutes, until a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool completely before slicing.