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.