Chocolate and Parsnip Loaf

  • Currently 4/5
"This is very moist bread and it isn't overly sweet, the molasses gives it a hint of bitterness as do the dark chocolate chips. The parsnip in my mind is a textural element, it's clearly visible as the light wiggles that run through the bread. This would be great toasted for breakfast, perhaps with some honey and matches well to coffee."

320 grams plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda/baking soda
200ml melted butter, cooled
350 grams caster sugar
100 grams black treacle/molasses
3 eggs, lightly beaten
100 grams dark chocolate chips
200 grams grated parsnip

Preheat the oven to 180°C/350°F and line a 1kg/2lb capacity loaf pan.

Sift the flour with the baking powder and baking soda and place into a large bowl.

In another bowl add the melted butter, sugar, treacle and eggs and beat until smooth and amalgamated. Pour this into the dry ingredients, stirring well to combine.

Stir through the chocolate chips followed by the grated parsnip.

Spoon this into the prepared pan, smoothing the surface - give the pan a couple of taps to ensure the mix has spread out evenly.

Bake for about 70 minutes or until well risen and golden.

Let it sit in the tin for 20 minutes before turning it out onto a wire rack to cool.
The cook later made a bread and butter PUDDING out of this loaf.  Gawd.  Find it in the recipe list.


Member since Sep 2007

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