Sunday, November 9, 2014

Leftovers Bread

Moving to the San Francisco Bay Area has its perks. Easier access to healthy, organic options has made for some excellent meals.

Katy and I have become a part of the juice craze! Yes, juicing, and it is amazing. Not only are we feeling happier and healthier, we can manage to use all parts of the fruit and vegetables we use.

Many juicers feel guilty about throwing away so much pulp, but it's really very simple to save them in a freezer bag for soups, muffins, breads, all kinds of things! This time we decided to made bread. You know, like zucchini or banana bread - except you use leftover juice pulp!

There are all kinds of options, and everything that goes into a delicious juice can be used for a sweet bread.

In our case, it was a mix of carrot, celery, orange, and apple. Yum! It's also a beautiful fall day and we were looking for something autumnal. ;)

Our beautiful fall view.

  • 1 ½ c. pulp
  • ¼ c. oil
  • ½ c. honey
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1 ½ c. whole wheat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves


  1. Beat honey and oil in a mixing bowl; then add eggs and vanilla.
  2. Sift together the dry ingredients and add to the wet mix.
  3. Bake in a greased bread loaf pan on 350 degrees for 45 to 60 minutes. This will depend on how wet your pulp mix is.
  4. Allow to cool slightly before removing from pan and consuming. (We're always too impatient and don't wait as long as we really should - we want to eat it while it's still warm!!) 

This recipe is really great because you can use whatever pulp you have and tweak the recipe according to any other ingredients you'd like to add: oatmeal, nuts, dried berries, chocolate chips. It all depends on what you've juiced for the week!

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