Not wanting to waste the pulp from my juicing endeavors I looked for a recipe for a pulp bread or cake and found this one. I used rye flour instead of white, used vegetable oil instead of mashed banana or applesauce and had enough pulp for a double recipe. The pulp I used was from apples, cucumbers, baby spinach, parsley and rainbow swiss chard.
- 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)
Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
In a large bowl, stir together the flour, baking powder, baking soda, and salt.
Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not over mix.
Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean.
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.