Carrot Ginger Molasses Bread (What To Do With Juicing Pulp)

April 2013

One of the perks of working at a forward-thinking, venture-backed startup is a stocked kitchen where breakfast choices abound! One of the perks of leaving said forward-thinking, venture-backed startup is the chance to pursue another startup more entrenched in design. The tradeoff? No free breakfast. The gain? A job that hopefully won’t feel like a job. The opportunity? A reason to make myself a nutritious breakfast and feel less guilty about all that juicing pulp! Time to bake some pulp!

Carrot Ginger Molasses Bread 01

Carrot Ginger Molasses Bread 02

Whole-Wheat Carrot Ginger Molasses Bread
makes 1 loaf


1 1/4 cup whole-wheat pastry flour
2 Tablespoons almond meal
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt

1/3 cup olive oil
1/3 cup buttermilk
1 teaspoon pure orange extract
2 large organic eggs
1/2 cup organic light brown sugar
1/2 cup unsulfured molasses
2 cups carrot ginger juice pulp (or finely grated carrot and fresh ginger)

1 Tablespoon golden roasted flax seeds


Preheat oven to 350 degrees.

Line a glass baking loaf pan with parchment paper.

Whisk flour, almond meal, cinnamon, baking powder, baking soda, and salt in a bowl.

Whisk remaining ingredients in a separate bowl.

Fold dry ingredients into wet and mix until just combined.

Spoon batter into loaf pan.

Sprinkle the surface with flax seeds.

Bake until a toothpick inserted in the center of the bread comes out clean, about 40-50 minutes.

Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

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