First Step: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent the strawberry bread from sticking during baking.

Second Step: Combine Wet Ingredients
In a medium bowl, whisk together the granulated sugar, milk, oil, egg, and vanilla or almond extract. Stir until the mixture is smooth and uniform, setting the base for your strawberry bread batter.

Third Step: Mix Dry Ingredients
In a separate large bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and breaks up any large flour clumps, aiding in a tender loaf.

Fourth Step: Combine Wet & Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined overmixing can lead to a tough bread. The batter should still be slightly lumpy.

Fifth Step: Fold in Strawberries
Carefully fold in the diced strawberries which have been tossed with flour to prevent them from sinking. Gentle folding keeps the fruit evenly distributed without breaking up the berries excessively.

Final Step: Bake and Cool
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven door during baking to prevent collapse. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.