Preheat your oven to 350°F. Prepare an 8×4 or 9×5-inch loaf pan by spraying it with nonstick spray. If you prefer, line the bottom with parchment paper to make it easier to release the bread later.
In a large mixing bowl, combine ¾ cup of granulated sugar, ½ cup of milk, ⅓ cup of canola oil, 1 large egg, 2 tablespoons of strawberry jam, the zest of ½ lemon, and 1½ teaspoons of vanilla extract. Mix until well combined, enjoying the sweet aroma.
Add in 2 cups of all-purpose flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Stir until just combined; be careful not to overmix, as we want the bread to stay tender.
Take 1½ cups of finely diced strawberries and pat them dry with a paper towel. In a small bowl, sprinkle 1-2 tablespoons of flour over the strawberries and gently fold them to coat. This helps prevent the strawberries from sinking in the batter.
Gently fold the strawberries into the batter, making sure they are evenly distributed without overmixing. Then, pour the batter into your prepared loaf pan, spreading it evenly to ensure it bakes uniformly.
Place the pan in the preheated oven and bake for 50 to 55 minutes. Keep an eye on it; you’ll know it’s done when the top is lightly browned and a toothpick inserted in the center comes out clean. If it’s browning too quickly, cover it lightly with foil.
Once baked, let the bread cool in the pan for 15 minutes. This waiting time allows it to set before transferring it to a cooling rack. It’s important not to rush this step!
For the glaze, melt 1 tablespoon of butter in a medium-sized bowl. Stir in 1 cup of powdered sugar, 2 tablespoons of strawberry jam, 1-2 teaspoons of lemon juice, and 1-2 tablespoons of milk. Mix until smooth and adjust the consistency to your liking.
Once the bread has cooled completely, drizzle the glaze over the top. Slice and serve your beautiful Strawberry Bread. Enjoy the delightful combination of flavors!
