Fresh juicy strawberries, sweet strawberry jam, and simple baking staples are all you need to whip up a loaf of moist, tender strawberry bread topped with strawberry glaze.
Preheat the oven to 350°F. Spray an 8x4 or 9x5-inch loaf pan with nonstick spray. Line with parchment paper to line the bottom, if desired.
In a large bowl, mix together the sugar, milk, oil, egg, strawberry jam, lemon zest and vanilla.
Add in the flour, baking powder, baking soda, and salt. Stir until just combined.
Pat the strawberries dry with a paper towel. Then add to a small bowl and sprinkle 1-2 Tablespoons flour over top. Fold the strawberries gently until combined.
Spread batter in an even layer in the pan. Bake 50-55 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. If browning too fast, cover lightly with foil.
Let cool in the pan 15 minutes before transferring to a cooling rack to cool completely.
Fo the glaze, melt the butter in a medium size bowl. Then add in the powdered sugar, jam, lemon juice and milk. Stir until smooth. Can add more lemon to taste.
Drizzle glaze over cooled bread. Then slice and serve.
Notes
Oil: Can use vegetable, canola, avocado or melted coconut oil. Glaze: If you love a lot of glaze, feel free to double. If you'd like you can also mix in 1/4 cup finely diced strawberries (no need to add the milk if you are). To make muffins: Pour batter into muffin tins. This recipe makes 18 regular-sized muffins. Bake at 375 for 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Storage: Store leftovers in an airtight container up to 3 days.