4.92 from 25 votes
Root vegetable bread; here made with carrot and parsnip, a great winter loaf.
Carrot and Parsnip Bread Loaf
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins

A moist, flavoursome bread loaf with added carrots and parsnips to get you on your way to 5 a day!  A dense but soft crumb makes it this egg free bread ideal for sandwiches.

Course: Bread
Cuisine: Bread
Keyword: Bread, root vegetable loaf
Servings: 12 slices (1 medium loaf)
Calories: 141 kcal
Author: Helen Best-Shaw
  • 100 ml milk
  • 145 ml water (lukewarm)
  • 1 tsp yeast
  • 2 tbs oil (rapeseed or similar)
  • 200 g strong white bread flour
  • 150 g strong brown bread flour
  • 140 g grated root vegetables (grated finely. I used a mix of carrot and parsnip and swede)
  • 1 tsp salt
  • 1 tsp butter (to grease bread tin)
  1. Add the yeast to water and milk and whisk in until dissolved. Add the remaining ingredients and bring together to a rough and shaggy dough.
  2. Knead the dough for about 10 minutes until stretchy and pliable. Place the dough back in the bowl, and cover.

  3. Allow to rise for hour or so, until light and puffy, and doubled in size.

  4. Knock back and form into a loaf shape. Transfer to a greased loaf tin, cover, and leave to proof, for another hour or so.

  5. Bake at 200°C/Gas mark 6 for 40 minutes. It's done when it sounds hollow when tapped on the bottom.

Recipe Notes
Nutrition Facts
Carrot and Parsnip Bread Loaf
Amount Per Serving
Calories 141 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 199mg9%
Potassium 88mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.