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Juicer Pulp Spiced Carrot Pecan Bread

Inspired by Mark Bittman and his recipe for carrot bread, this spiced carrot pecan bread is born out of the necessity to not waste anything! It uses leftover juicer pulp from juicing carrots
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Juicer pulp is used to make this delicious, moist, Spiced Carrot Pecan Bread Recipe. It is a great way to avoid wasting nutritious leftover pulp from juicing. - Get the recipe on CookingWithBooks.net
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes

Ingredients

  • 1 ½ cups all purpose flour
  • ¼ cup flaxseed meal
  • ½ cup oat bran
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dark brown sugar
  • 4 tablespoons coconut oil
  • 1 cup shredded carrots or leftover carrot pulp
  • ½ cup buttermilk
  • ¼ cup greek yogurt
  • 1 large egg
  • ½ cup whole pecans

Instructions

  • Preheat your oven to 350F and grease a loaf pan. Set aside.
  • In a large bowl whisk together all the dry ingredients.
  • In a separate bowl, whisk the sugar, coconut oil, carrots, buttermilk, yogurt, and egg.
  • Pour the liquid mixture into the dry ingredients and mix. You'll have a very dry mixture but that's okay. Scoop batter into loaf pan and smooth top. Sprinkle pecans on top and bake for about 40 minutes, until cooked all the way.
Servings: 1 loaf
Author: Marnely Murray