Juice Pulp Quick Bread
You can never have too many bread recipes, so give Juice Pulp Quick Bread a try. This recipe serves 8 and costs 41 cents per serving. One portion of this dish contains around 6g of protein, 23g of fat, and a total of 464 calories. Head to the store and pick up baking powder, granulated sugar, vegetable oil, and a few other things to make it today. 587 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 30%. Similar recipes include Veggie (Juice Pulp) Meatballs, Leftover Juice Pulp Chickpea Salad, and Blueberry Orange Juice Bread.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cardamom, optional
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cup vegetable oil
Equipment:
juicer
loaf pan
oven
whisk
bowl
toothpicks
wire rack
frying pan
Cooking instruction summary:
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.
Step by step:
1. Watch how to make this recipe.
2. 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)
3. Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note).
4. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.
5. In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs.
6. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.
7. 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.
Nutrition Information:
covered percent of daily need
