Parsnip Bread

For a deliciously moist sticky indulgent loaf (which is also good for you!), mash your leftover parsnips thoroughly and follow the instructions below

Serves 8 people

Beat eggs, oil, apple juice, sugar, chopped nuts, prunes and parsnip puree together in one bowl and combine the other ingredients in a separate bowl.
Preheat oven to 180C.
Add wet ingredients to dry and mix until just blended.
Pour batter into greased loaf pan and cook for 60-70 minutes until a knife inserted into the loaf comes out clean.
Allow to cool completely in the loaf pan before turning out.
The result is similar to a fruity tea bread, spread with butter if desired

Beat eggs, oil, apple juice, sugar, chopped nuts, prunes and parsnip puree together in one bowl and combine the other ingredients in a separate bowl.
Preheat oven to 180C.
Add wet ingredients to dry and mix until just blended.
Pour batter into greased loaf pan and cook for 60-70 minutes until a knife inserted into the loaf comes out clean.
Allow to cool completely in the loaf pan before turning out.
The result is similar to a fruity tea bread, spread with butter if desired

Thank you to Johnny Others for kindly donating this recipe which was also published in the Brighton & Hove Food Festival magazine.