APRICOT JUICER RECIPES RECIPES

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JUICE PULP QUICK BREAD RECIPE | FOOD NETWORK



Juice Pulp Quick Bread Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 1 loaf (about 12 slices)

Number Of Ingredients 12

Nonstick cooking spray, for spraying the loaf pan
2 1/4 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon baking soda 
1/2 teaspoon kosher salt 
1/2 teaspoon ground cardamom, optional
3/4 cup packed light brown sugar 
3/4 cup vegetable oil 
1/2 cup granulated sugar 
1 teaspoon vanilla extract 
3 large eggs 

Steps:

  • 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.

JUICE PULP QUICK BREAD RECIPE | FOOD NETWORK



Juice Pulp Quick Bread Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 1 loaf (about 12 slices)

Number Of Ingredients 12

Nonstick cooking spray, for spraying the loaf pan
2 1/4 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon baking soda 
1/2 teaspoon kosher salt 
1/2 teaspoon ground cardamom, optional
3/4 cup packed light brown sugar 
3/4 cup vegetable oil 
1/2 cup granulated sugar 
1 teaspoon vanilla extract 
3 large eggs 

Steps:

  • 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.

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