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!
Serves 12
Hands-on Time 20 minutes
Baking Time 1 hour
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!
