Baking Your Juice Pulp
  • Fran C

Baking Your Juice Pulp

In my rush with my husband to stock up on pantry items to prepare for a self quarantine, my husband encouraged me to pick up a juicer. We had already made plans to buy a juicer to begin our own cleanse that week and when we first got married, we talked about being health gurus and even reusing the pulp to promote no waste behavior.

Hamilton Beach Pro Juicer Machine, Amazon $55.35

So far, so great. We've drank a few juices this week and the purchase was definitely well worth the money. Here have been some of my recipes so far:

  • 1 Cucumber, 6 Celery Stalks, 5 Carrots, 2 Apples

  • 6 Celery Stalks, 4 Lemons, 2 Apples

From these two recipes, within three days, I was able to fill up my pulp storage fairly quickly. Now it's time to be resourceful and make a bread and/or some energizing muffins from the remains.


1.5 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon of baking soda

1/2 teaspoon baking powder

1 teaspoons of cinnamon

1/2 cup granulated sugar

1/2 cup vegetable oil

1/2 cup packed brown sugar

2 eggs

2 tablespoons of butter

1 teaspoons vanilla extract

2-3 cups juicing pulp

1 cup chopped walnut or pecans (optional)


In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon.

Whisk until combined. Set aside.

In a separate bowl, add granulated sugar and oil.

Mix until creamy.

Mix in brown sugar, eggs, and vanilla.

Add the dry mixture into the wet mixture and stir until combined.

Fold pulp into the batter.

Pour batter in to a grease and floured loaf pans.

Bake for 45-60 minutes in a 325 degree preheated oven.

Let the loaf completely cool once out of the oven. Adding butter meant that my bread was moist and needed extra time to cook the center.