Fresh Strawberry Breakfast Bread

Breakfast breads are great when entertaining out of town guests.  Bake ahead and slice.  

Bread:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cup fresh strawberries, chopped (toss in 1 Tablespoon flour)

Glaze:

1 cup powdered sugar
2 tablespoons heavy cream (more to thin)
1/2 teaspoon CLEAR vanilla extract

Preheat oven to 350.  Spray a 9 x 5 inch loaf pan with nonstick spray that contains flour. 

Whisk the egg, granulated sugar and brown sugar together until combined.  Whisk in the buttermilk, oil and vanilla.  Add the flour, baking soda, salt and cinnamon.  Mix until combined, do not over mix.  Fold in the strawberries.

Bake the bread for approximately 55 minutes or until cake tester inserted in center comes out clean.  (Mine took exactly 57 minutes) 

For the glaze:  Whisk the powdered sugar, CLEAR vanilla and heavy cream until combined and creamy.  Add more heavy cream if not thin enough to drizzle over bread.