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Sunday, November 18, 2012

Sweet Potato Parsnip Bread

Sweet Potato Parsnip Bread


1 1/2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup unsweetened applesauce 
1/2 Cup FAT FREE milk
1 teaspoon vanilla
2 eggs
1/2 large sweet potato, peeled, shredded (1 cup)
3 parsnips, peeled, shredded (1 cup)
Ms. Humble's Whipped Cream Cheese Frosting16oz FAT FREE cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold.

Beat the FAT FREE cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

1/3 cup chopped pecans, toasted
  • 1 Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with cooking spray.
  • 2 In large bowl, mix flour, baking powder, cinnamon and salt. In medium bowl, mix brown sugar, applesauce, FAT FREE milk, vanilla and eggs. Add egg mixture to flour mixture; stir gently until dry ingredients are moistened. Fold in shredded sweet potato and parsnips. Pour batter into pan.
  • 3 Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around edges of pan to loosen loaf. Remove from pan to cooling rack; cool completely, about 1 hour.
  • 4 In small microwavable bowl, microwave frosting uncovered on High 10 to 20 seconds or until melted. Spoon over loaf. Sprinkle with pecans.

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