Sour Dough Juice Pulp Quick Bread

 Sour Dough Juice Pulp Quick Bread

Sour Dough Juice Pulp Quick Bread

Lately I've been experimenting with sour dough starter and the resulting baked goods.  I've not yet successfully ventured into regular breads, but I've had some successes with coffee cake and pancakes.  Also, I've been juicing since Christmas when my children got me a juicer.

When I was juicing this morning, I had the thought, "Why not combine my two new-found interests into one thing?"  Here you have it: Sour Dough Juice Pulp Quick Bread!

Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, kiwi, lemon and cranberry pulp.

Sour Dough Juice Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 to 2 cups juice pulp (see paragraph above for explanation)
1 cup sour dough starter

1 cup organic sugar
1/4 cup olive oil (could be reduced to 2 tablespoons)

Add and mix well:

2 eggs, beaten
1/3 cup water  (this may need to be adjusted, depending on how thick the sour dough starter is)

Add and mix until combined:

1 cup whole wheat pastry flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*

*I forgot to put the ginger and cloves in mine.  It really would be good with them!

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean. 

 Cool on a wire rack or tipped up on its side if one isn't available.

Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Enjoy!

Chocolate Juice-Pulp Quick Bread

Recently, I've been juicing, and I'm very frugal.  I don't like to waste anything, especially food.  For me, the juice pulp is one such thing that I don't want to waste.  I've come up with several recipes, and this Chocolate Juice Pulp Quick Bread is the most recent.

The last Juice Pulp Quick Bread I made was made with regular sugar as a gift.  However, since I'm going to be eating this one, I made it with no added sugar.  Instead, I used coconut sugar and xylitol.  Both have negligible impact on blood sugar levels.  This is my first experience with xylitol, by the way.
Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, and cranberry pulp.

Chocolate Juice-Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 to 2 cups juice pulp (see paragraph above for explanation)
1/2 cup coconut sugar
1/3 cup xylitol (or 1/2 cup sugar equivalent)1/3 cup melted coconut oil (or olive oil)
(Or instead of the coconut sugar and xylitol, you could just use 1 cup regular sugar)

Add and mix well:

2 eggs
1/3 to 1 cup water (add water until the batter is smooth enough to spread in the pan.  It will vary depending on how moist the pulp is.)

Add and mix until combined:

1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/3 cup cocoa powder1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

2 teaspoons xylitol

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean.  Cool on a wire rack or tip it on its side while in the pan till cool.  Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Makes a nice home made gift!  

Juice Pulp Quick Bread

Juice Pulp Quick Bread


If you've been reading my blog, then you'll know that I've been juicing the last couple of weeks.  I have had some pretty great successes with my juice fasts -- I lost over 8 pounds on a 3 day fast, and on one fast until dinner time, I lost 4 pounds.  I'm not just juicing to lose weight, although I'm very pleased with that; I'm juicing to get healthier.

I'm very frugal, and I don't like to waste anything, especially food.  For me, the juice pulp is one such thing that I don't want to waste.  I've come up with several recipes, and this Juice Pulp Quick Bread is the latest.

Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, kiwi, orange and cranberry pulp.

Juice Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 cups juice pulp (see paragraph above for explanation)
1 cup sugar
1/3 cup olive oil

Add and mix well:

2 eggs
1/3 cup water

Add and mix until combined:

1 1/2 cups whole wheat pastry flour
1/2 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean.  Cool on a wire rack.  Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Makes a nice home made gift!  (Actually, I got so excited about taking my Juice Pulp Quick Bread gift to the recipients that I forgot to take a picture!  It turned out beautifully, though.)