pulbread

Pulbread is a bread-like baked product that includes fruit or vegetable pulp in the dough. The term blends pulp and bread and reflects a technique used to add moisture, color, and fiber while reducing waste by repurposing pulp from juice pressing or purée production. In baking, the pulp is often lightly processed to remove excess liquid and then mixed with flour, water, leavening agents, salt, and sometimes fat or sweeteners. The proportion of pulp varies, commonly from a small fraction of the dry mix to about half the dough by weight, depending on the desired texture. Bakers may use yeast or sourdough cultures to ferment pulbread dough, and some recipes incorporate pre-fermentation to improve flavor and crumb. The result is a crumb that can be moister and sometimes denser than conventional bread, with color and aroma influenced by the pulp used.

Fruit-based pulbread uses apple, pear, berry, or citrus pulp; vegetable pulbread may use carrot, beet, pumpkin, spinach, or squash pulp. Savory versions may incorporate herbs, cheese, or olives alongside vegetable pulp.

Nutritionally, pulbread tends to have higher fiber content and greater moisture retention than standard loaves, depending on the pulp. It can also carry residual natural sugars and acids from the fruit or vegetables. In practice, pulbread is used for breakfast loaves, everyday sandwich breads, or toasts, and is valued for waste-reduction and texture variety.

The concept has gained attention in modern artisan bakeries and sustainable cooking circles, where pulbread is presented as a practical way to reuse byproducts while expanding bread textures and flavors.