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Super Healthy Juicer Pulp Bread

Juicer Pulp Bread

Brit Wolfe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 Tbsp. vegan butter, such as Earth Balance melted
  • scant 1/2 cup agave
  • 1 Tbsp. ground flaxseed
  • 1 tsp. vanilla extract
  • 1 cup applesauce
  • 1 cup leftover juicer pulp
  • 3/4 cup chopped walnuts
  • granulated sugar for sprinkling


  • Preheat oven to 350ºF.
  • Mix the ground flaxseed with 3 Tbsp. of water and mix well. Set aside to let thicken slightly, about 5-7 minutes.
  • In a large bowl, sift together the dry ingredients (flours, baking soda, cinnamon, and salt).
  • In a separate mixing bowl, mix together the wet ingredients (butter, agave, flaxseed mixture, vanilla, and applesauce). Pour the wet ingredients into the dry ingredients and mix until almost fully combined.
  • Add the juicer pulp to the bowl and mix well. Fold in the chopped walnuts. Pour into a greased 9"x5" loaf pan and spread the mixture evenly. Sprinkle granulated sugar on top of the loaf.
  • Bake the loaf for 50-55 minutes until fully baked (a toothpick inserted into the center of the loaf should come out clean).


Because of the high moisture content, this bread is best enjoyed within 2 days. It also freezes well and will keep in the freezer for several months.