Rutabaga Gingerbread

Yields 9–12 servings

  • 1 cup rutabaga, (approximately 1 medium-sized rutabaga)
  • 1½ cups all-purpose flour
  • ¼ cup dark brown sugar, firmly packed
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ¼ cup peanut, grapeseed, or vegetable oil
  • ½ cup dark molasses
  • ½ cup whole milk
  • ¼ cup crystallized ginger, finely diced (optional)

Peel and grate rutabaga. In a medium bowl, combine dry ingredients. Stir in grated rutabaga. In a separate bowl, beat together egg, oil, molasses, and milk. Stir liquid into flour and rutabaga mixture. For a slightly sweeter and spicier version, add in crystallized ginger.

Pour into a greased 9×5-inch loaf pan or 8-inch square baking pan. Bake in a 350° oven 30–45 minutes (depending on pan shape and size) or until toothpick inserted into the center comes out clean. Cool on wire rack.

Adapted from a recipe created by Foodland Ontario, a Canadian government website supporting local farms and farmers.