Parsnip, date and hazelnut loaf

Ingredients

• Butter, for the pan
• 1 1/4 cups all purpose flour, plus more for dusting
• 2 tablespoons fresh lemon juice
• 1 cup powdered sugar
• 2 teaspoons finely grated lemon zest
• Freshly ground black pepper
• 1/2 lb parsnips cut into 1 inch pieces
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup chopped dates
• 2 large eggs
• 3/4 cup sugar
• 1/4 cup packed dark brown sugar
• 1 teaspoon vanilla extract
• 2/3 cup extra-virgin olive oil
• 3/4 cup hazelnuts, toasted