Juice Pulp Quick Bread Recipe | Home with Willow | Katie Emmitt

     If you like to juice, wondering what to do with all that pulp has probably crossed your mind once or twice! I’ve tried making juice pulp muffins & cookies several times before, but nothing ever came out well. They’d end up a dense soggy mess, or they’d be so moist they would start to mold in the bag! Or the flavor would just be off. With how much I’ve been juicing recently, I really wanted to come up with a good recipe! So with a little experimentation, this is it! Read below to check out my Juice Pulp Quick Bread Recipe.

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To check out the juicer I Use,
watch this video below:

What kind of pulp works best for this?

     I’m going to strongly recommend using a sweeter pulp for this, and not a bitter or sour green juice pulp! The pulp I used was from a juice consisting primarily of carrots, which gave it a great carrot-cake vibe. The pulp contained carrots, ginger, turmeric, and clementines.
 Here are some good pulp recommendations:
  • Cranberry
  • Orange, Tangerine, Clementine, Tangelo
  • Pear
  • Apple
  • Ginger
  • Carrot
  • Blueberry
  • Pineapple

Juice Pulp Quick Bread Recipe | Home with Willow | Katie Emmitt

Juice Pulp Quick Bread Recipe | Home with Willow | Katie Emmitt

Juice Pulp Quick Bread Recipe

Juice Pulp Quick Bread | Home with Willow | Katie Emmitt

This recipe is: Gluten Free, Vegan, & Refined Sugar Free (without the drizzle).

Juice Pulp Quick Bread
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Looking for ways to use up some of that juice pulp? This quick bread recipe is great for that! I recommend mostly carrot juice pulp, but this would work with any sweeter juice pulp (carrots, citrus, apples, cranberries, etc).

Course: Breakfast, Dessert, Snack
Cuisine: American, Plant Based, Vegan
Tags: carrot cake, carrots, dessert, juice pulp, quickbread
Servings: 10
Author: Home with Willow
Ingredients
For the Loaf:
  • 2 tbsp Ground Flax Seed
  • 6 tbsp Hot Water
  • 1/4 cup Mild Flavored Vegetable Oil ex. Safflower, Grapeseed
  • 1 Banana Mashed
  • 1/2 cup Maple Syrup
  • 1/4 cup Coconut Sugar scant
  • 2 cups Carrot Based Pulp
  • 3/4 cup Almond Milk or Other Non-dairy Milk
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Cinnamon
  • 2/3 cup Oats
  • 1.5 tsp Baking Soda
  • 1.5 cups Gluten Free All Purpose Flour
  • 1/4 cup Chopped Walnuts
For the Drizzle:
  • 2 tbsp Non-Dairy Yogurt (I used Kite Hill Greek Style Almond)
  • 1 tbsp Organic Powdered Sugar (can sub Tapioca Starch to avoid cane sugar. Will be less sweet.)
  • 1/8 tsp Vanilla
  • 1+ tsp Water (to thin)
Directions
  1. Preheat your oven to 350 degrees. Grease a loaf pan with oil or vegan butter. I used a glass Pyrex loaf pan.

  2. Get out a large mixing bowl (or use a stand mixer), and whisk together the ground flax & hot water. Let sit for 5 minutes to thicken - this will serve as your 'flax egg'.

  3. Once thickened, whisk in the oil (I used safflower), banana, and maple syrup.

  4. Stir in the coconut sugar, almond milk, and juice pulp. The juice pulp I used for this recipe contained carrots, clementines, ginger, and turmeric. To make this more of a 'carrot cake' loaf, I recommend the majority of your pulp being carrot based. This would also be good with an apple based pulp.

  5. Pour in your oats, baking soda, salt, cinnamon, & gluten free flour. Stir together gently, then add your walnuts. The batter will be pretty thick. 

  6. Pour your batter into the prepared loaf pan. Bake at 350 for 45 minutes, or until a toothpick inserted comes out clean.

  7. For the Drizzle (Optional): Whisk together the yogurt, vanilla, & powdered sugar. Add water a little at a time until you can lift up the spoon you're stirring with and get a good drizzle off of it into the bowl. Once the loaf has cooled, drizzle the topping back and forth over the top of the loaf. Slice, and serve warm. 

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