Enhanced Parsnip and Rosemary Bread

Ingredients

Fresh parsnips

1 cup, grated

Fresh rosemary

2 tablespoons, finely chopped

All-purpose flour

2 cups

Baking powder

2 teaspoons

Salt

1 teaspoon

Eggs

2, large

Milk

1 cup

Olive oil

1/4 cup

Honey

1/4 cup

Instructions

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan with non-stick spray or olive oil.
2. In a large mixing bowl, combine the grated parsnips and chopped rosemary, ensuring they are evenly distributed.
3. In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
4. In a separate bowl, beat the eggs, then add the milk, olive oil, and honey. Whisk until smooth and well incorporated.
5. Pour the wet mixture into the bowl with the parsnips and rosemary, stirring gently to combine.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; this helps maintain a light and airy texture.
7. Pour the batter into the greased loaf pan, smoothing the top with a spatula for an even bake.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.