Chocolate Chip Pecan Loaf with Carrot-Orange-Ginger Pulp

Ingredients

Ingredients

• 1.5 cup carrot-orange-ginger juice pulp (fairly dry)
• 1.5 cup whole wheat flour
• 3/4 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/2 ripe banana, mashed
• 1/2 cup plain greek yogurt
• 1/4 cup coconut oil, melted
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp orange zest
• 3/4 cup dark chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate medium bowl, beat the eggs, then stir in the pulp, mashed banana, Greek yogurt, coconut oil, maple syrup, vanilla extract, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just mixed, being careful not to overmix. Fold in the dark chocolate chips and chopped pecans.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
7. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

The pulp adds natural moisture and fiber; if it's too wet, squeeze out excess liquid before using. For a vegan version, substitute the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based chocolate chips.