Oxbow Farm & Conservation Center

Parsnip Apple Quick Bread

This recipe is a spin on Mark Bittman’s Apple Bread in How To Cook Everything (my favorite go-to cookbook). My 5 year old & I have been making a lot of quick breads this fall as an alternative to the overly sweet, store-bought cinnamon raisin bread she loves for breakfast.


  • 1 1/2 C All-purpose flour
  • 1 1/2 C Whole wheat pastry flour
  • 1/2 C Cornmeal, oat bran or wheat bran
  • 1 T Baking powder
  • 1/2 tsp Salt
  • 1/2 C Brown sugar
  • 1/4 C Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Freshly grated nutmeg
  • 1 Egg
  • 1 1/4 C Milk
  • 2 T Melted butter
  • 1 C Cooked and mashed parsnip
  • 1/2 C Peeled and grated apple
  • 1/2 C Chopped walnuts or pecans (optional)

  • Preheat oven to 350°

    For the mashed parsnips, scrub and coarsely chop 1-2 parsnips, depending on size, better to have too much than too little; any extra can be added to a soup or sauce. Put them in a small sauce pan with some water to prevent sticking. Cover and steam over low heat for 15-25 minutes, until soft and falling apart. Mash with a potato masher, ricer or simply a fork.

    Combine all of the dry ingredients in a large mixing bowl. In a smaller bowl whisk the egg, milk and butter, then add the apple, parsnip, and nuts if using. Create a well in the center of your dry ingredients and pour the wet ingredients into it. Using a large spoon or spatula gently stir to combine – you just want to stir to the point the dry ingredients are moistened, the batter should be lumpy. If you over stir or beat to swiftly your bread will be leaden.

    Pour the batter into a lightly greased loaf pan and bake for approximately 1 hour. To test for doneness, insert a toothpick into the center, if it comes out clean it’s done. Cool pan on a rack for at least 10 minutes before removing from the pan. Enjoy!