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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Ever juice a bunch of fruits or veggies and feel like you're wasting all the pulp by tossing it in the garbage? I did, and so I searched online and found this bread. I liked this one because compared to others it didn't have too much added sugar, honey or oil. I used 1 cup of whole wheat flour, mostly carrot pulp and it was a bit dry so in the future I may add applesauce or other moisture source. I also think this would be good with some added nuts or raisins. (Found on ) Ingredients:
1/2 cup sugar (white or brown) |
1/4 cup milk |
1 egg |
2 tablespoons vegetable oil (mashed banana, or applesauce) |
2 tablespoons honey |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 1/3 cups all-purpose flour (up to 1 cup can be replaced with whole wheat for a denser loaf) |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 1/2 cups fruit (pulp from juicing) or 1 1/2 cups vegetables (pulp from juicing) |
Directions:
1. Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
2. In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
3. In a large bowl, stir together the flour, baking powder, baking soda, and salt.
4. Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix.
5. Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean.
6. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!
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