What do you do with left over fruit pulp from your juicer? Save it and make delicious breads, muffins and other baked goods! Today, I'm going to share how to make strawberry fruit pulp bread and it will be one of your new favorite recipes!
Last week, I shared a recipe for a Strawberry Basil Spritzer that is pretty awesome. When making this, I was left with about a cup of strawberry pulp after straining. I had no idea what I was going to do with it, but knew I would incorporate it somehow into a recipe or two.
Juicing is becoming more and more popular and folks are getting pretty creative with flavor combinations. We have a Breville juicer and it's super easy to use and clean up. Breville makes a lot of different models, but we opted to get the compact machine due to lack of space in our kitchen. This is strictly a shout out to our favorite juicer and is not sponsored in any way- we just love it, and I wanted to share which one we have.
What to do with all that juicer pulp?
What do you do with all that leftover pulp after putting through your fruit and veggies? First off, don't hate on the leftover pulp, save it! Depending on what your juicing, will determine which recipe will be the lucky recipient. If you are making veggie juice, save your pulp for soups, stews or sauces. Add it to pasta or in some cases, use it to bake! Same goes for your fruit pulp- use in baked goods, frostings, glazes or toppings.
I had strawberry pulp, so I decided to make a few things. First up was our try at strawberry fruit pulp quick bread. We love quick breads and pound cakes in our house, like our delicious clementine pound cake recipe, so this was a no-brainer test recipe. One thing I would like to mention when it comes to using juice pulp; a little goes a long way. Here I am stirring only 1/4 cup of pulp into my batter.
This baked beautifully and was so full of flavor. That little bit of strawberry fruit pulp went a long way! But then I decided to kick it up a notch and I added a tablespoon of the pulp to a glaze to pour over the top! WOW! This was light, delicious, just the right amount of sweet, and gone in one day.
With my leftover strawberry fruit pulp, I made quick bread, a glaze to go on top and one more recipe that turned out great in the test kitchen. That wonderful recipe will be coming to the blog soon, so stay tuned!
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 large egg
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1 cup buttermilk (no substitutions)
- 1/3 cup vegetable oil
- 2 tsp vanilla
- 1/4 cup strawberry pulp or 1 1/2 cup fresh strawberries, diced
- 1 cup confectioner sugar
- 1/2 tsp vanilla
- 2 Tbsp half & half or heavy cream
- 1 Tbsp strawberry pulp (optional)
- Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan, or use USA baking pan.
- In large bowl, mix all dry ingredients. Set aside.
- In a separate bowl, whisk together egg and sugars until well combined.
- To the egg mixture, add buttermilk, oil, and vanilla and gently stir to incorporate.
- Gently stir flour into the liquid mixture, making sure to scrape sides and bottom of the bowl.
- Fold in the strawberry pulp.
- If using died strawberries, toss in 1/4 cup of flour before adding; this will help suspend berries in the batter mixture.
- Bake 50-60 minutes or until loaf tests done with a toothpick.
- Cool on wire rack 15 minutes, then remove from pan and return to rack to cool completely.
- Add glaze to cool loaf.
Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 125mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g
Love strawberries? You may like this recipe as well!
or try our Delicious Clementine Pound Cake recipe