The famous banana bread and carrot cake are both fairly universal; if you are American, you are probably familiar with zucchini bread; but have you heard of parsnip bread?
When I went and visited my family in Pittsburgh over the summer, my cousin Janie had made the most amazing baked good – parsnip bread. Yes, I wrote it correctly, parsnips. I asked her for the recipe and I successfully veganised it without eggs so that it would make the most delectable treat!
Parsnips are such an underrated vegetable in my opinion – slightly spicy, easy to roast, and even easier to bake with. This parsnip bread/ cake is somewhere in between banana bread, zucchini bread and carrot cake. It is cakey, spiced to perfection and perfect with some butter, jam, honey- or a combination of all of it.
parsnip bread
Equipment
- food processor
Ingredients
Dry Ingredients
- 370 grams all-purpose/plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 65 grams walnuts optional
Wet Ingredients
- 2 flax egg 2 tablespoons flaxseed + 5 tablespoons water
- 275 ml vegetable oil 1 cup plus two tablespoons or vegan yoghurt (if avoiding oil)
- 200 grams sugar
- 1 teaspoon vanilla extract
- 300 grams parsnips grated
- 120 ml non-dairy milk
Instructions
- Preheat the oven to 165°C (330°F) degrees and line a loaf pan with parchment paper.
- Mix the flax egg together and set it aside to congeal.
- Mix the flour, baking powder, baking soda and salt into a bowl and set aside.
- Mix all the wet ingredients together.
- Add in the dry ingredients and mix until just combined.
- Add in the parsnips until homogeneous.
- Pour into a prepared pan.
- Bake for 1 hour and 15-25 minutes (depending on oven*) or until a toothpick comes clean from the centre.
- Let cool for 20 -30 minutes and enjoy with vegan butter, honey or jam.
