Juicer Pulp Bread
Ever juice a bunch of fruits or veggies and feel like you're wasting all the pulp by tossing it in the garbage? I did, and so I searched online and found this bread. I liked this one because compared to others it didn't have too much added sugar, honey or oil. I used 1 cup of whole wheat flour, mostly carrot pulp and it was a bit dry so in the future I may add applesauce or other moisture source. I also think this would be good with some added nuts or raisins. (Found on hillbillyhousewife.com)
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INGREDIENTS
Nutrition- 1⁄2
- 1⁄4cup milk
- 1
- 2tablespoons vegetable oil (mashed banana, or applesauce)
- 2tablespoons honey
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground cloves
- 1 1⁄3
- 3⁄4teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄8teaspoon salt
- 1 1⁄2cups fruit (pulp from juicing) or 1 1/2 cups vegetables (pulp from juicing)
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DIRECTIONS
- Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
- In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
- In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix.
- Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean.
- Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!
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