Parsnips have such a unique flavor and they work wonderfully well with sweeter flavors. I grated the parsnips and combined them with hazelnuts and herbs to create this flavorful and moist bread. Topped with cream cheese frosting and finished with even more hazelnuts and a drizzle of honey, it's absolutely delicious.
Serves 8-10
Cooking time 60 min
Preparation time 20 minutes
Skill easy
170 g butter, softened
100 g brown sugar
100 g granulated sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
200 g standard flour
30 g roasted hazelnuts, ground, plus extra for finishing
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
⅓cup unsweetened coconut or natural yogurt
2-3 parsnips, grated
Glaze / topping
250 g cream cheese, soft
25 g butter, soft
180 g icing sugar
Pinch of cinnamon
1 tablespoon honey for drizzling
Roasted hazelnuts, ground
Method
Preheat the oven to 160°C.
Grease a 23 x 12 cm baking tin and line it with baking paper.
Beat the butter and sugars until light and creamy.
Add the eggs one by one and beat well.
Add the yogurt and vanilla and beat together.
Sift the dry ingredients and stir them into the mixture.
Add the grated parsnips and stir gently into the mixture.
Pour the mixture into the prepared loaf pan and bake for 50-55 minutes or until the center springs back when lightly touched.
Let it cool in the pan for 10 minutes before taking it out.
To make the frosting, beat together the cream cheese and butter until smooth and creamy.
Add the icing sugar and a pinch of cinnamon and continue beating again until everything is combined.
Once the bread has cooled completely, spoon the cream cheese frosting on top and spread it generously over the bread. Drizzle the honey over it and finish with a layer of hazelnuts.