Whole Grain and Almond Pulp Apple Quick Bread Recipe - Pamela Salzman Skip to content

Whole Grain and Almond Pulp Apple Quick Bread Recipe

whole grain apple quick bread with almond pulp | pamela salzman

I know not all of you are making your own almond milk and therefore aren’t desperate for almond pulp recipes.  But believe it or not, it’s one of the most common SOS’s I receive in my email inbox.  “More uses for almond pulp, please!”  “I have a freezer full — HELP!”  Believe me, I’m in the same boat since I make almond milk twice per week.  And almonds are expensive, so it is nice to have several great ways to use the resulting pulp which might otherwise be thrown out.  Or snuck into someone’s smoothie and at this point, my son is onto me.  “Mom, did you put almonds in here again?!”  Maaaaay-be.

dry mix and almond pulp

I actually do have two recipes on the blog already which use almond pulp, a banana quick bread and pancakes.  Both use almond pulp AND a whole grain flour.  I haven’t not had excellent results with recipes that only use almond pulp.  Unless of course I enjoy eating something that looks like tree bark.  I like nutritious food, but even I have my limits.  Adding a little flour is the way to go.  Gluten-free flour blends with a little xanthan gum works, too.

apples, walnuts and dates

The temperature outside may say one thing, but it is technically fall.  So I am embracing the change in produce with an apple recipe.  Everyone in my family loves apple anything, so I figured this was a safe bet.  And it was devoured on the first day.  Chunks of tender apples, cinnamon and spices and some little surprise nuggets of caramel-y dates all nestled in a moist bread.  Perfect with a cup of tea or a turmeric latte.  And if you’re not using almond pulp, I don’t want you to feel left out.  I bet you can take my zucchini bread recipe and just adapt it with apples and the spices from this recipe.

whole grain apple quick bread with almond pulp | pamela salzman

What’s wonderful about using almond pulp though, is that it gives a nice protein boost to whatever you’re making.  Normally I don’t like to give the kids muffins or quick breads for breakfast unless I can add a smidge of protein like nut butters or a side of yogurt.  But the almond pulp changes everything.  In fact, I offered some to Mr. Picky for breakfast a few weeks ago, on a school day mind you, and he said, “I can have just this?  Without anything else?  Really?”  Munch, munch.  And then he added,”Did you put protein in here??”  Definitely onto me.

whole grain apple quick bread with almond pulp | pamela salzman

whole grain apple quick bread with almond pulp | pamela salzman

5.0 from 2 reviews
Whole Grain and Almond Pulp Apple Quick Bread Recipe
Serves: 1 8 ½ X 4 ½ -INCH LOAF
  • ¼ cup unrefined coconut oil*, melted plus additional for greasing pan
  • ½ cup 100% pure maple syrup, Grade A or Grade B
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat pastry flour or whole spelt flour
  • ¾ cup almond pulp (from 1 cup soaked almonds used for almond milk)
  • 1 teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 ½ cups diced, peeled apple, about 1 large
  • ½ cup chopped walnuts or pecans
  • ½ cup pitted, diced dates (or you can use raisins)
  1. Preheat oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
  2. In a blender, process the oil, maple syrup, eggs and vanilla until combined. This helps to emulsify the oil and keeps your bread from being greasy.
  3. In a mixing bowl, whisk together the flour, almond pulp, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir the wet ingredients into the dry. Fold in the apple, walnuts, and dates. Pour into the prepared pan.
  4. Bake for 50-60 minutes or until a tester inserted in the center comes out clean. Cool slightly, about 10 minutes. Remove from pan and cool completely.
  5. You can also make these in standard muffin tins and bake for about 20—25 minutes. This will yield 12 muffins.
  6. After one day, best stored in the refrigerator.
*I haven't tested it, but I'm sure olive oil would also work.


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  1. Hi, This bread is so good that I want to make it even when I run out of almond pulp. Would I be able to sub almond flour instead of the pulp?

    • I don’t know, but I would guess yes!

  2. Thanks so much for these recipes. I have a freezer full of Brazil nut pulp from making a weekly batch of Brazil nut milk for coffee. I’ve been looking for easy ways to use it that don’t involve dehydrating, etc. I just made both the banana and the apple bread recipes. Wish I was enjoying them at Manhattan Beach, one of my favorite places 🙂 Looking forward to trying some of your other recipes!

    • Isn’t it wonderful to be able to use up that nut pulp in such a delicious way? Enjoy!

      • Yes, it’s crazy to throw away nut pulp. Both recipes came out great. Wonderful texture without being too dense. I’m trying your beet & black bean veggie burgers next!

  3. Pamela, I only have whole wheat flour, if Iadd cornstartch to the whole wheat flour, is that the same as whole wheat pastry flour?

    • You’re thinking of cake flour. Whole wheat pastry flour is a type of whole wheat flour which is lighter than traditional whole wheat flour because the wheat berry milled for pastry flour is a different wheat berry. Whole wheat pastry flour has nothing added to it or nothing removed. You can blend a little all purpose flour with whole wheat flour to mimic the lightness of whole wheat pastry while still maintaining the flavor and fiber of a whole grain flour.

  4. Should I buy almond pulp for this recipe? or is it easier and cheaper to make it? I don’t really understand what it is.
    Thank you!

    • Almond pulp, which is not almond meal or almond flour, is the byproduct of making almond milk. You blend soaked almonds and water and strain the milk and you’re left with almond pulp. I make so much almond milk and was conflicted about throwing about the resulting pulp, so I came up with a few recipes to use it. That’s what this is here. You can’t buy it. So any recipes calling for almond pulp are for people making their own almond milk from scratch. I have a delicious grain-free dapple cake recipe on the site if you are looking for something with those flavors: https://pamelasalzman.com/grain-free-cinnamon-apple-cake-recipe/ or this one: https://pamelasalzman.com/vegan-apple-spice-snacking-cake-recipe-refined-sugar-free/

  5. SO delicious !! You hit it out of the park once again, and so happy not to throw away my almond pulp! Thank you for all your great recipes and wishing you a happy, peaceful, healthy 2016!!

    • Awwww, thanks Rafaela. 🙂 Happy it was a success for you. All the best to you and your family in 2016!

  6. I used 2 flax eggs and made these into muffins. They are delicious– thank you!

    • Thank you for letting me know that! So helpful for vegans and egg-free people. 🙂

  7. This looks great, and I’m excited for another recipe using almond pulp. I think my husband may be getting tired of the banana bread, as good as it is. Two questions: 1) in this apple bread recipe, would it work to grate the apples rather than dice them; and 2) in general, can almond pulp be subbed in most quick bread and muffin recipes for some of the flour, and if so, is it a 1:1 swap? Thanks!

    • Yes, I think it would work just fine to use grated apple. And yes, I have been having success subbing 3/4 c of almond pulp for 3/4 cup of flour in recipes. But I can’t say if it would work for every single recipe. I think you can also take out a tiny bit of added fat too, since almond pulp has fat.

      • Just wanted to report back that grated apple worked really well. Will be making this one again. Thanks much.

        • I love when readers report back! Thank you so much and so happy the recipe turned out well for you. 🙂

  8. Thank you for the recipe! I can’t wait to try it. Love the almond pulp recipes and gluten-free options xo

    • you’re welcome! xo

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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