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Strawberry Fruit Pulp bread recipe is a perfect way to use up left over pulp from your juicer. Adding strawberry pulp to the glaze is delicious too!
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4.25 from 4 votes

Strawberry Fruit Pulp Quick Bread Recipe

Strawberry fruit pulp is perfect way to use leftover juicer pulp, making this quick bread moist and full of fresh strawberry flavor.
Cuisine American
Keyword strawberry bread, strawberry pulp quick bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Calories 132kcal
Author Kelly Pugliano

Ingredients

  • 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
  • Glaze:
  • 1 cup confectioner sugar
  • 1/2 tsp vanilla
  • 2 Tbsp half & half or heavy cream
  • 1 Tbsp strawberry pulp optional

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 125mg | Fiber: 1g | Sugar: 14g