Parsnip & Pecan Loaf


{AD} Last year, I partnered with Microplane to create a warming, autumnal carrot, cinnamon and citrus loaf recipe. I absolutely loved working with the products so when they got back in touch asking if I wanted to try something new, I jumped at the chance!

This time, I would be working with the new Microplane Limited Edition Neon Yellow Premium Classic Zester and the new Microplane Adjustable V-Blade Slicer with Julienne Feature. As soon as I saw them I knew I wanted to do something with root vegetables and freshly grated nutmeg and so the idea came to me for a Parsnip & Pecan Loaf. Beautifully warming, packed with parsnip and chopped pecans, nutmeg and maple syrup. This recipe is a sure winner this winter.

I’ve always been a little weary of Julienne slicers, mainly because I’m sometimes a little clumsy, but I was so pleased to also receive a Microplane Cut-Resistant Glove to keep me safe. It felt like chain mail! I will also say, the V-Blade Slicer felt incredibly safe. The blade is tucked away nicely and the cutting plate on top (that can be easily switched around to give you normal slices and Julienne slices) was very sturdy and I felt very safe using it. The sharp blades made easy work of the tough parsnips, slicing them swiftly and elegantly into thin pieces, perfect for this loaf recipe.

The Zester as well, has a quality weight to it, with a bright eye catching neon yellow handle and long, sleek features, it made grating fresh nutmeg effortless. I much prefer to grate nutmeg myself as I find it has a deeper flavour and the smell is just incredible and this Zester was perfect for the job.

Check out the bottom of the page for details on how you can win your own Microplane Limited Edition Neon Yellow Premium Classic Zester and Microplane Adjustable V-Blade Slicer with Julienne Feature!

So! Let’s get baking!


  • 200g plain flour
  • 2 tsp baking powder
  • 200g parsnips
  • 75g pecans (with a little extra for the topping)
  • Fresh nutmeg
  • 50ml maple syrup
  • 2 medium free range eggs
  • 150ml sunflower oil
  • 150g light brown sugar


  • Firstly, using a zester or fine grater, grate the fresh nutmeg until you have about ½ a teaspoon of it. Put this to one side.
  • Next, top and tail the parsnips, peel them and then using the Julienne blade, slice into rough small pieces.
  • Mix together the light brown sugar, sunflower oil and eggs.
  • Add in the grated parsnips and maple syrup and mix.
  • Add in the plain flour, baking powder and fresh grated nutmeg and mix again.
  • Finally mix in the chopped pecans.
  • Pour this into a bottom-lined and greased 1lb loaf tin and bake at 140C (fan assisted) for 1 hour and 20 minutes.
  • Leave to cool completely before decorating.

I’ve made a maple buttercream to top my loaf but feel free to use any topping you like. A cream cheese frosting would also go well and you can find my recipe for that here.

Maple Syrup Buttercream


  • 100g unsalted butter
  • 200g icing sugar
  • 2 tablespoons maple syrup


  • Cream the butter on it’s own for a few minutes.
  • Add in the icing sugar and mix well.
  • Add in the maple syrup and mix on a high speed until soft and creamy.

To decorate;

Once the loaf has cooled, spread on a layer of maple syrup buttercream. Top with chopped pecans and a little more freshly grated nutmeg.

Once your cake is made, store in an airtight container. This bake will last 3-4 days. 

I’ve loved partnering with Microplane again. The V-Blade Slicer and Neon Zester are so brilliant to bake with. Super sharp while also being very safe. They feel well made, great quality and would make a wonderful addition to any kitchen.

For more about Microplane, check out their website here –

Happy baking!

Britt xo

Competition Details

For your chance to win your very own Microplane Limited Edition Neon Yellow Premium Classic Zester and Microplane Adjustable V-Blade Slicer with Julienne Feature simply follow the instructions below.

The Instagram winner will be chosen at random from someone who follows my Instagram page and Microplane’s Instagram page and tags a friend on my Instagram post. 

You may only enter once on Instagram.

Best of luck!

Britt xo

And now for the terms & conditions:

– The competition starts at 6:30pm on Monday 7th December 2020

– The competition closes at 9pm on Wednesday 9th December 2020

– The competition is only open to UK mainland entrants.

– The winners can not transfer the prizes and there is no cash alternative.

– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

– The winners will be chosen at random and the decision is final.

– The winners will be notified within the week after the competition ends.

– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.

– The prizes will be posted out directly from Microplane International in January of 2021.


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