Apple Pulp Bread Food

JUICER PULP BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
• In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
• In a large 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 overmix.
• 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! Enjoy!

JUICE PULP QUICK BREAD

Steps:

• 1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook's Note)
• Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note).
• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.
• In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.
• Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

APPLE PULL-APART BREAD

Steps:

• In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter., In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.