Place the sugar, milk, oil, egg and almond extract in a medium bowl. Using a wooden spoon, stir together until combined.
In a separate bowl, whisk together the gluten free flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until combined.
Place the strawberries and 2 tablespoons of gluten free flour in a small bowl. Gently stir to coat the strawberries with the flour.
Fold the coated strawberries into the batter and pour into the prepared pan.
Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center of the bread comes out clean.
Allow the bread to cool for 10 minutes in the pan before removing to a wire rack to cool completely.
For the Glaze:
In a small bowl, combine the powdered sugar, melted butter, diced strawberries, almond extract, and milk. Stir the glaze until smooth.
Spread the glaze over the top of the cooled bread. Slice and enjoy!
Notes
Generously grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will prevent the bread from sticking to the pan.
Test the bread with a cake tester or wooden pick before removing it from the oven. Check the bread in the middle of the loaf to ensure the thickest part of the bread is done.
Remove the milk from the strawberry glaze ingredients, if you prefer a thicker glaze. You’ll need to stir longer to achieve a smooth glaze, but the ingredients will eventually come together without the milk.
Allow the bread to cool completely before adding the glaze. If the strawberry bread is still warm, the glaze will slip right off the bread.