Juicer Pulp Bread with Strawberries
A nutritious cake made from leftover fruit pulp. It's a great way to reduce food waste and can be flavored with nuts, seeds, and dried fruits - this version includes strawberries for extra flavor and moistness. The bread is moist and dense and can be enjoyed as a snack or side dish.
Category: Cake
Equipment
| Loaf pan or cake pan |
Ingredients
| Sugar | |
| Milk | |
| Egg | |
| Vegetable oil | |
| Honey | |
| Vanilla extract | |
| Cinnamon | |
| Ground cloves | |
| All-purpose flour | |
| Baking powder | |
| Baking soda | |
| Salt | |
| Fruit pulp | |
| Strawberries |
Instructions
Preheat oven to 175°C. Grease a loaf pan or cake pan.
In a bowl, whisk together the sugar, milk, egg, oil, honey, vanilla, cinnamon, and cloves. In another bowl, stir together the flour, baking powder, baking soda, and salt. Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not over-mix. Chop the strawberries and add to the batter, stirring until combined.
Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting.
Nutrition
| Serving size: | 250.0 |
| Energy: | 466.2 |
| Ratio: | 1.9 |
| Carbohydrate: | 85.3 |
| Fat: | 9.7 |
| Protein: | 9.6 |
| Saturated fat: | 1.5 |
| Sodium: | 246.3 |
| Sugar: | 48.1 |