Parsnip and apple loaf with oaty crumble topping
Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray
- 1 hr 15 mins cooking
- Serves 12
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Ingredients
Oaty crumble topping
- 1 1/2 tablespoon butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup rolled oats
Parsnip and apple loaf with oaty crumble topping
- 125 gram butter
- 1 cup parsnip, peeled and grated
- 2 medium apples, unpeeled and grated
- 1 cup sugar
- 1 egg
- 1 1/2 cup plain flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon allspice
Method
Parsnip and apple loaf with oaty crumble topping
- 1Preheat oven to 180°C.
- 2Grease a loaf pan approximately 22cm x 12cm and line with a strip of baking paper, placing it across the middle of the pan with a little hanging over each side (this makes it very easy to remove the loaf from the pan after baking).
- 3Prepare topping first. Melt butter in a small bowl, add the sugar, cinnamon and oats and mix well. Set aside.
- 4To make the loaf, place butter in a large pan and heat gently until melted. Remove from heat and add grated parsnip and apple, sugar and egg and mix well.
- 5Sift together the flour, baking soda, spices and a pinch of salt and fold into wet ingredients to form a batter.
- 6Pour batter into tin and sprinkle topping over it. Bake for 50-60 minutes until loaf is springy when gently pressed in the middle and a skewer inserted in the centre comes out clean.
- 7Cool for a few minutes in the tin then use the overhanging baking-paper ‘handles’ to lift the loaf from the tin. Discard paper and continue cooling the loaf on a rack. Serve in slices.
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