Quick Bread: Strawberry Fruit Pulp

By NicoleS

Strawberry fruit pulp is perfect way to use left over juicer pulp, making this quick bread moist and flavorful.

Ingredients

• Glaze:
• 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)

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.

In large bowl, mix all dry ingredients. Set aside.

In 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 liquid mixture, making sure to scrape sides and bottom of bowl.

Fold in strawberry pulp. (Note: If using dried strawberries, toss in ¼ cup of flour before adding; this will help suspend berries in batter mixture.)

Bake 50-60 minutes or until loaf tests done with toothpick.

Cool on wire rack 15 minutes, then remove from pan and return to rack to cool completely.

Add glaze to cool loaf.