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


 

  • 2 eggs
  • 120 mL oil
  • 188 grams sugar
  • 227 grams parsnip puree
  • 120 mL apple juice
  • 250 grams plain flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 0.5 teaspoon(s) each cloves, cinnamon, ginger, nutmeg
  • 170 grams chopped prunes (1 cup)
  • 30 grams chopped walnuts (1/4 cup)

 

 

  • 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

 

Method

 

  • 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

 

Ingredients

 

  • 2 eggs
  • 120 mL oil
  • 188 grams sugar
  • 227 grams parsnip puree
  • 120 mL apple juice
  • 250 grams plain flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 0.5 teaspoon(s) each cloves, cinnamon, ginger, nutmeg
  • 170 grams chopped prunes (1 cup)
  • 30 grams chopped walnuts (1/4 cup)

 


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

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