Parsnip, Maple, and Walnut Bread with Cream Cheese Frosting

During the first few weeks of lockdown, I received a veg box with a couple of parsnips. Feeling uninspired, I decided to bake with them instead of cooking. I remembered a parsnip cake recipe I’d seen years ago and decided to create my own version. I had a tin of Canadian maple syrup, which pairs beautifully with parsnips, so I incorporated it into the recipe. This parsnip loaf isn’t as moist as a carrot or courgette cake, which is why the cream cheese frosting is essential. It adds richness and ties everything together. This loaf is a perfect way to use up parsnips and makes a delightful afternoon treat!

Parsnip, Maple, and Walnut Bread with Cream Cheese Frosting
Parsnip, Maple, and Walnut Bread with Cream Cheese Frosting

Serves 12

Hands-on Time 20 minutes

Baking Time 1 hour

Print friendly version

Ingredients

  • 120ml oil (plus extra for greasing)

  • 3 parsnips

  • 120ml maple syrup

  • 2 large eggs

  • 200g self-raising flour

  • ¼ tsp salt

  • 1½ tsp mixed spice

  • 75g walnuts (chopped)

  • 50g unsalted butter (softened)

  • 80g cream cheese

  • 70g icing sugar

Equipment

  • 2lb loaf tin

  • Scissors

  • Baking parchment

  • Vegetable peeler

  • Coarse grater

  • Bowl

  • Large mixing bowl

  • Whisk

  • Spatula

  • Skewer or cake tester

  • Wire rack

  • Electric whisk

Method

1. Preheat the Oven

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Lightly grease the loaf tin with oil and line it with baking parchment, allowing some overhang for easy removal.

2. Prepare the Parsnips

  • Peel and grate the parsnips using a coarse grater. You’ll need about 220g of grated parsnips.

3. Make the Batter

  • In a large mixing bowl, whisk together the oil, maple syrup, and eggs.

  • Add the flour, salt, and mixed spice. Stir until combined.

  • Fold in the grated parsnips and chopped walnuts.

4. Bake the Loaf

  • Pour the batter into the prepared loaf tin and spread it evenly.

  • Bake on the middle shelf for 60 minutes, or until a skewer inserted into the centre comes out clean.

  • Let the loaf cool in the tin for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.

5. Make the Cream Cheese Frosting

  • In a clean mixing bowl, beat the softened butter with an electric whisk for a couple of minutes.

  • Add the cream cheese and mix until smooth.

  • Gradually add the icing sugar and beat until thick and creamy.

6. Frost the Loaf

  • Spread the frosting over the cooled loaf using a spatula.

  • Serve immediately or refrigerate to set the frosting.

Tip

  • For added texture, sprinkle a few extra chopped walnuts on top of the frosting before it sets.

Enjoy!

Parsnip, Maple, and Walnut Bread with Cream Cheese Frosting
Parsnip, Maple, and Walnut Bread with Cream Cheese Frosting