Ingredients

For the Bread

• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup canola oil or coconut oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1–2 tablespoons heavy cream or milk (optional)

Instructions

1. Prepare the oven
   Set your oven to 350°F so it’s fully heated before baking.
2. Mix the wet ingredients
   In a medium bowl, combine the sugar, milk, oil, egg, and extract. Stir until smooth.
3. Combine the dry ingredients
   In a separate bowl, mix together the flour, baking powder, and salt.
4. Bring the batter together
   Add the dry mixture to the wet mixture and stir just until everything is incorporated. Avoid overmixing.
5. Coat the strawberries
   In a small bowl, toss the diced strawberries with 2 tablespoons of flour to lightly coat them.
6. Fold in the fruit
   Gently fold the strawberries into the batter, being careful not to crush them.
7. Bake the bread
   Transfer the batter to a greased 9"x5" loaf pan. Bake for 50–55 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
8. Cool the loaf
   Let the bread rest in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.
9. Prepare the glaze
   In a small bowl, mix the powdered sugar, melted butter, strawberries, and extract until smooth. If needed, add milk or cream a little at a time to reach a spreadable consistency.
10. Finish and serve
    Once the bread has cooled fully, spread the glaze over the top. Slice and enjoy.

• Keep the bread in an airtight container in the refrigerator for up to 3 days.

• Adding an extra teaspoon of extract to the batter can enhance the flavor, especially if skipping the glaze.
• You can increase the strawberries up to 2 1/2 cups, but the loaf will be softer and more delicate.
• For a different texture, reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.
• The glaze may seem thick at first; continue mixing before adding liquid.
• For less sweetness, you can make half the glaze and drizzle lightly instead of fully covering the loaf.
• Nutritional values are approximate and based on 10 slices with full glaze.