Vegetable Pulp Bread

If you have ever juiced, you know how much pulp you get left over. It is almost sinful to get rid of the green goodness (I mostly do greens). I have tried all there is to put pulp to use - broths, muffins, crackers, etc, but nothing goes super well with my family as this bread. It is moist and smooth in texture, similar to zucchini or banana bread.

  • 2 cups veggie or fruit pulp
    Usually, I use carrot / apple / pear combination. But you can pretty much use any vegetable and / or fruit you have juiced. Also, I juice the veggies twice or even three times, so my pulp is not super moist.
  • 2 cups flour
  • 1 cup rolled oats
    I like using kids granola cereal, that has raisins, pieces of fruit, etc
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup apple sauce
  • 1,5 cups sugar
  • 1 cup sunflower and / or pumpkin seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt

    1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
    2. I use an electric beater to combine all ingredients.
      If you don't have one, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pulp and seeds until well combined. 
    3. Pour batter into prepared pans.
    4. Bake for 45-50 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

      Adapted from

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