Fresh, soft, and moist strawberry bread finished with a delicious strawberry glaze.

2 cups all-purpose flour

½ cup granulated sugar

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

¼ cup vegetable oil

½ teaspoon vanilla extract

1 large egg

1½ cups chopped fresh strawberries

¼ teaspoon granulated sugar (for tossing strawberries)

1 tablespoon all-purpose flour (for tossing strawberries)

For the Glaze:

1 cup confectioners’ sugar

3 tablespoons crushed strawberries

1 teaspoon milk

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Preheat oven to 350°F (175°C). Line an 8½ x 4½-inch loaf pan with parchment paper, leaving extra paper hanging over the sides.
In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder.
In another bowl, combine milk, vegetable oil, vanilla extract, and egg. Stir until just combined.
In a small bowl, toss the chopped strawberries with ¼ teaspoon of granulated sugar and 1 tablespoon of flour.
Fold the strawberries into the batter gently, then pour the mixture into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 30 minutes, then remove to a serving platter to cool completely.
In a small bowl, mix together the confectioners’ sugar, crushed strawberries, and milk until smooth.
Drizzle the glaze over the cooled bread, slice, and serve.

Ensure the strawberries are well-coated in flour before folding into the batter to prevent them from sinking to the bottom.

Do not overmix the batter to maintain a soft and tender bread texture.

The glaze can be adjusted for consistency by adding more confectioners’ sugar or milk as needed.