Juice Pulp Quick Bread
- Level: Easy
- Yield: 1 loaf (about 12 slices)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 321
- Total Fat
- 16
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 47
- Sodium
- 173
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
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
- 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.