Juice Pulp Quick Bread

Total Time:
2 hr 5 min
Prep:
5 min
Inactive:
1 hr
Cook:
1 hr

Yield:
1 loaf (about 12 slices)
Level:
Easy

Ingredients
  • Nonstick cooking spray, for spraying the loaf pan
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom, optional
  • 3/4 cup packed light brown sugar
  • 3/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
Directions
Watch how to make this recipe.
  • 1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook's Note)

  • Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note).

  • In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.

  • In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.

  • Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

Cook's Notes: If you don't have a juicer, substitute 1 1/2 cups of any combination of finely grated fruit and vegetables for the pulp. Alternatively, this can be made in a muffin tin. Just reduce the baking time to about 20 minutes, or until a toothpick inserted in the center of one comes out clean.


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    This recipe is featured in:

    The Kitchen