If vegetables aren’t appealing to you, they probably don’t take up much space on your lunch and dinner plate. So, why not enjoy them for dessert? Unconventional, I know and maybe it sounds like an oxymoron. But vegetables, like sweet potato, pumpkin and parsnips, are the magic ingredient in these three delicious sweet breads, and they’re a delicious way to sneak veggies into your diet.
Parsnips have a slightly sweet and earthly flavor, and they go well with warm spices like cinnamon, nutmeg, allspice and ginger. They also keep this cake from being dry, and give it a cool, autumnal color.
When you need to shake up your breakfast routine a bit, this sweet potato loaf might be your ticket to a super satisfying breakfast. So, if you’ve got left-over sweet potato’s, mash them up for this easy, 9-ingredient bread. And if vegan isn’t your thing, you can replace the plant-based oils and non-dairy milk with what you prefer. It will be great either way!
First of all, how pretty is this cake? Second of all, it’s a great way to give pumpkin a mid-winter comeback. After all, pumpkin-y treats usually get left behind once Thanksgiving is over, but this cake puts an end to that. The warm flavors of cinnamon, vanilla and chocolate balance the rye flour, and leave you with a complex flavor that will warm you and your entire home.