Name: Juice Pulp Quick Bread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 1 loaf (about 12 slices)
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 Note

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.

Juice Pulp Quick Bread

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