Monday, September 23, 2013

Apple/Carrot Bread - Great Way to Use Juiced Pulp!

We picked tons of apples (3 bushels) in the state forest near our home. What to do with them? So far, I have canned 20 quarts of applesauce. This morning, I juiced a bunch of them with some organic carrots. The apples are delicious - picked from old trees that used to be part of an apple orchard. The ground is now state ground and the apples are not sprayed. Rarely have we ever found a worm in any of them.

As I cannot stand to waste anything, I decided to make a cakey bread out of the pulp. The recipe below (and picture above) is the result. YUMMY. Not gluten-free, but I am going to work on getting a gluten-free version completed sometime - I have lots of pulp in freezer bags stored in the deep freeze for this winter. These loaves will be taken to family in Indiana this weekend. They are no salt versions, as my father is on a salt restricted diet. I figure we can all do with less sodium in our diets.

Apple/Carrot Bread

After juicing apples and carrots, save out 3 cups of pulp. Beat 3 eggs, 3/4 cup brown sugar, 3/4 cup white sugar, and 1 cup of oil together until very foamy and thick. Add the apple/carrot pulp and stir well. Stir in 3 1/2 cups flour (whole wheat is fine but will make a heavier bread than white flour), 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 2 teaspoons vanilla extract. When all the dry ingredients are combined well with the wet, put in well greased loaf pans. makes 4-6 small loaves or 2 large loaves. Bake in 350 degree F. oven for 1 hour. Cool in pans on a cooling rack before removing from pans. Wrap in plastic wrap and place in freezer or put in refrigerator to eat within the week.

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