parsnip bread
Yup, you read that right – parsnip! A slightly spiced, moist, cakey and sweet loaf which is perfect for breakfast, dessert or any time in between!
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.
Notes
The temperature really depends on the oven – I have had this come out perfect between 163 and 176°C (325°F and 350°F) The higher temperature for slightly less time yields (1 hour and 15 minutes) a crispier crust and a doughier/cakier centre and the lower temperature for slightly more time (1 hour and 25 minutes) makes it a little less crispy on top and a less dense in the centre.
Nutrition
Calories: 444kcalCarbohydrates: 47gProtein: 5gFat: 28gSaturated Fat: 19gSodium: 284mgPotassium: 178mgFiber: 3gSugar: 18gVitamin A: 39IUVitamin C: 5mgCalcium: 58mgIron: 2mg
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