Ingredients
FOR THE BREAD:
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup granulated sugar
1/2 cup vegetable oil
3/4 cup milk
1 1/2 teaspoons rum extract
1/2 teaspoon lemon zest
2 cups finely diced fresh strawberries
FOR THE GLAZE:
1 1/4 cups powdered sugar
2 teaspoons unsalted butter, melted
1 tablespoon milk
1/2 teaspoon rum extract
1/3 cup finely diced fresh strawberries
Instructions
TO MAKE THE BREAD:
Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or spray it with non-stick spray.
In a medium bowl, sift the flour, then add baking powder and salt and whisk to combine.
In a separate bowl, beat an egg and granulated sugar at medium speed until light and fluffy. Then add oil, milk, lemon zest, and rum and beat some more until combined.
Lower the speed to low, add the flour mixture and mix just to combine. Do not overmix.
Toss strawberries with a spoonful of flour to coat, then gently fold them into the batter.
Pour the batter into the prepared pan and bake for about an hour, or until a toothpick inserted in the center comes out clean.
Once baked, leave the bread in the loaf pan for 10-15 minutes, then transfer to a wire rack to cool completely.
TO MAKE THE FROSTING:
Whisk together powdered sugar, milk, melted butter, and rum until smooth.
Add strawberries and stir to combine.
Spread the frosting over the cooled bread, slice, and serve.
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