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    Pecan and parsnip loaf

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    Pecan and parsnip loaf

    • Vegetarian
    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 45 minutes, plus cooling

    Serves: 8-10


    100g pecan halves
    150g light brown soft sugar
    150ml vegetable oil
    2 eggs
    170g plain flour
    2 tsp baking powder 
    ½ tsp salt
    1 tsp mixed spice
    200g coarsely grated parsnip

    60g unsalted butter, softened
    100g icing sugar
    120g Philadelphia soft cheese
    1 tbsp honey, plus extra to drizzle


    1. Preheat the oven to 170°C, gas mark 3; line a 900g loaf tin with baking parchment. Put the pecan halves on a baking tray and toast for 10-12 minutes, then tip onto a board. Leave to cool, then chop into small pieces.

    2. Using electric beaters, whisk the sugar, oil and eggs for a few minutes, until pale and creamy. Fold in the fl our, baking powder, salt and spice until well mixed. Finally, fold in the parsnip and most of the pecans, reserving some to decorate. Pour into the tin and bake for 1 hour, until risen and golden. Leave to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

    3. For the topping, use electric beaters to beat the butter until pale and creamy, then add the icing sugar and mix until smooth. Add the soft cheese and beat until it forms stiff peaks, then stir in the honey and a pinch of salt until just combined. Spread over the cake and top with the remaining pecans and a drizzle of honey before serving. 

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    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.


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