Strawberry Bread

FOR THE BREAD:
3/4 cup granulated sugar 150 grams
1/2 cup 2% milk 4 ounces
1/2 cup canola oil or coconut oil, 4 ounces
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour 260 grams
2 teaspoons baking powder** (see notes)
1/2 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
FOR THE GLAZE:
2 cups powdered sugar 260 grams
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

Preheat the oven to 350ºF.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Store in an airtight container in the refrigerator for up to 3 days.