Juicer Pulp Bread
Transform your leftover juicer pulp into something extraordinary with this Juicer Pulp Bread recipe—a delicious, eco-friendly way to reduce waste and maximize flavor! Perfect for both fruit and vegetable pulp, this wholesome quick bread boasts a tender crumb and subtle sweetness, balanced by optional cinnamon for a warm, spiced twist. Made with simple pantry staples like all-purpose flour, baking powder, and honey or maple syrup, the recipe comes together in just 15 minutes of prep time. Moist and satisfying, Juicer Pulp Bread is versatile enough to be enjoyed on its own, toasted, or paired with butter, cream cheese, or your favorite nut spread. Ideal for breakfast, snack, or an on-the-go treat, this recipe proves that sustainability can be absolutely delicious.
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Recipe Information
Ingredients
- 2 cups Juicer pulp (fruit or vegetable)
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Cinnamon (optional for fruit pulp)
- 2 large Eggs
- 0.25 cups Honey or maple syrup
- 1 cups Milk (dairy or non-dairy)
- 0.25 cups Butter or coconut oil (melted)
- 1 teaspoons Vanilla extract (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Whisk until evenly mixed.
In a separate medium bowl, whisk together the wet ingredients: eggs, honey or maple syrup, milk, melted butter or coconut oil, and vanilla extract (if using).
Add the juicer pulp to the wet ingredients and stir until evenly combined.
Gradually add the wet mixture to the bowl of dry ingredients. Use a spatula or wooden spoon to mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices plain, toasted, or spread with butter, cream cheese, or your favorite nut butter. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 100.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 530 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
