Juicer Pulp Spiced Carrot Pecan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
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
  • 1½ cups all purpose flour
  • ¼ cup flaxseed meal
  • ½ cup oat bran
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1½ 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
  1. Preheat your oven to 350F and grease a loaf pan. Set aside.
  2. In a large bowl whisk together all the dry ingredients.
  3. In a separate bowl, whisk the sugar, coconut oil, carrots, buttermilk, yogurt, and egg.
  4. 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.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2016/04/spiced-carrot-pecan-bread.html