Miriam's Strawberry Bread

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease the bottom and sides of an 8-inch or a 9-inch loaf pan.

Step 3 -In a medium bowl, add 2 cups of the flour, the granulated sugar, the baking powder, and the kosher salt and mix to combine.

Step 4 -In a separate bowl, add the eggs, the milk, the vegetable oil, 1 tablespoon of the lemon juice, and the vanilla extract and whisk to combine.

Step 5 -With a spatula, gradually add the flour mixture to the egg mixture and stir until just combined and no streaks of flour remain, being careful not to overmix.

Step 6 -Add the remaining flour to the diced strawberries and toss to combine.

Step 7 -Reserve 1/4 cup of the strawberry mixture for topping the bread.

Step 8 -Add the remaining strawberry mixture to the batter and fold until combined.

Step 9 -Transfer the batter to the prepared baking pan and top it with the reserved strawberry mixture.

Step 10 -Transfer the bread to the oven and bake until the top springs back when touched, and a toothpick inserted into the center has only a few crumbs, about 70-75 minutes.

Step 11 -Transfer the bread from the oven to a wire rack and let it cool, about 30 minutes.

Step 12 -After the bread has cooled, with a dull knife, run the knife around the edges to the bottom of the baking pan and invert the bread back onto the wire rack.

Step 13 -Allow the bread to fully cool to room temperature, about 30 minutes-1 hour.

Step 14 -Once the bread has cooled, in a small bowl, add the confectioners' sugar and the remaining lemon juice and whisk until smooth.

Step 15 -With a fork, drizzle the lemon glaze over the top of the cooled bread.

Step 16 -With a sharp knife, cut the glazed bread into serving-size pieces.

Step 17 -Plate and serve.