Parsnip Bread Recipe – How to make a quick easy gluten free root vegetable loaf cake with parsnips, coconut flour and yoghurt – with the video tutorial.

Parsnip Bread Recipe

This parsnip bread recipe makes a moist loaf cake that’s gluten free and always a hit with my family.

I see the cake as an alternative to a carrot cake or zucchini bread, but more subtle in sweet flavor and a sneaky way to get picky eaters to enjoy nutritious root vegetables like parsnips, especially when they are in season and budget friendly during the winter months.

This is the only way that I can get my kids to actually eat parsnips, so I make it regularly for them and they happily gobble up slice after slice every time. (And yes, they are aware that the cake contains parsnips, I don’t hide it from them!)

How To Make Parsnip Cake

Start by melting the butter and then pouring it into a large bowl and then heat oven to 180C/350F.

Add a third of a cup of sugar to the melted butter in the mixing bowl and then whisk it in to dissolve. You can use any white sugar, powdered sugar or sweetener in the dry ingredients that you like in this recipe, or swap to honey, maple syrup or brown sugar if you’d like instead.

Keep the third of a cup handy, because you’ll need it for the other ingredients. Before that though, add in the 3 eggs and whisk until smooth.

Then, use you third of a cup and add in a third of a cup each of coconut flour, milk and yoghurt. Coconut flour is my gluten-free flour of choice that I often use in baked goods to create a delicious cake or other sweet treat.

You can use any milk you like in the wet ingredients, and for the yoghurt, go for plain, natural or Greek yoghurt.

The yoghurt adds a little light, sublime moisture, slight tangy-ness and added nourishment to the bread. You can also feel free to swap for sour cream if you’d like.

For extra flavour to the moist cake, you could also add orange zest, orange juice, lemon zest, lemon juice, chopped walnuts, a pinch of salt or vanilla extract to the simple ingredients.

Give the mixture a final whisk until you have a smooth bread batter, then set it aside while you see to your parsnips.

You can use 2 to 3 parsnips in the recipe, depending on whether you have medium sized or large parsnips, chop the ends off of them and then peel the skins of the root vegetable with a potato peeler.

Grate the parsnips finely using a box grater, or you could use a food processor with a grating attachment if you’d prefer. Enjoy leftover parsnips in parsnip mash or simply roasted earthy parsnips with your favourite comfort food meal of choice.

Then, fold the grated parsnips through the bread batter using a spoon or rubber spatula. Stir parsnip mixture and pour it all into a loaf tin or prepared pan lined with well greased baking paper.

If the mixture is too thick, just add a little extra milk as a great way to thin it out a little to a pourable consistency that easily comes away from the sides of the bowl.

Bake the bread for 40 to 45 minutes or until golden and cooked through. With coconut flour breads, it’s important to allow the baked loaf cool completely in the tin, so that it doesn’t fall apart, which could happen if you try and remove it from the tin while it’s still warm.

Once the perfect quick bread has cooled completely to room temperature, remove it from the tin, place on a wire rack then a serving plate. You can enjoy it as is, or topped with butter, cream cheese frosting, ice cream, caramel sauce, fresh berries or homemade chia jam, which is usually our preference for over the top of the cake for afternoon tea.