Parsnip and Pecan Loaf

Ingredients

Vanilla extract

1 teaspoon

Maple syrup

1/2 cup

Vegetable oil

1/2 cup

Eggs

2 large

Nutmeg

1/2 teaspoon, freshly grated

Cinnamon

1 teaspoon

Salt

1/2 teaspoon

Baking soda

1 teaspoon

Baking powder

1 teaspoon

Whole wheat flour

2 cups

Pecans

1 cup, chopped

Parsnips

2 cups, grated

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little vegetable oil.
2. In a large bowl, combine the grated parsnips and chopped pecans. Set aside.
3. In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another large bowl, beat the eggs, then add the vegetable oil, maple syrup, and vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just blended.
6. Gently fold in the parsnip and pecan mixture until evenly distributed in the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
10. Serve the parsnip and pecan loaf warm or at room temperature. It pairs beautifully with a simple gravy or a tangy homemade tomato sauce.