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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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


Parsnip and apple loaf with oaty crumble topping
  • 1
    Preheat oven to 180°C.
  • 2
    Grease 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).
  • 3
    Prepare topping first. Melt butter in a small bowl, add the sugar, cinnamon and oats and mix well. Set aside.
  • 4
    To 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.
  • 5
    Sift together the flour, baking soda, spices and a pinch of salt and fold into wet ingredients to form a batter.
  • 6
    Pour 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.
  • 7
    Cool 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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