If you have ever juiced, you know how much pulp you get left over. It is almost sinful to get rid of the green goodness (I mostly do greens). I have tried all there is to put pulp to use – broths, muffins, crackers, etc, but nothing goes super well with my family as this bread. It is moist and smooth in texture, similar to zucchini or banana bread.
- 2 cups veggie or fruit pulp
Usually, I use carrot / apple / pear combination. But you can pretty much use any vegetable and / or fruit you have juiced. Also, I juice the veggies twice or even three times, so my pulp is not super moist.
- 2 cups flour
- 1 cup rolled oats
I like using kids granola cereal, that has raisins, pieces of fruit, etc
- 3 eggs
- 1/2 cup oil
- 1/2 cup apple sauce
- 1,5 cups sugar
- 1 cup sunflower and / or pumpkin seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- I use an electric beater to combine all ingredients.
If you don’t have one, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pulp and seeds until well combined.
- Pour batter into prepared pans.
- Bake for 45-50 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Adapted from Allrecipes.com