Strawberry Lemonade bread in Tales from the kitchen witch

Ive been obsessing with blueberry lemon for a while.
Its SO good. So I thought Strawberry lemonade is super good, Why arent we making THAT into a bread.. So I searched and sure enough. I found a recipe! I added the details on the Strawberry glaze based on what I do for the blueberry bread. Being AHHHmazing.

Ill follow up with the noms

INGREDIENTS
STRAWBERRY LEMONADE BREAD
2 cups (240g) all-purpose flour
½ cup (100g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
8 ounces (227g) fresh strawberries (about 10 medium strawberries)* hulled and chopped
¾ cup (180mL) milk
½ cup (113g) unsalted butter melted
1 large egg
½ teaspoon vanilla extract
the juice of half of a lemon about 2 Tablespoons
zest of one lemon
LEMON GLAZE
¼ cup (50g) granulated sugar
the juice of half of a lemon about 2 Tablespoons
2 Tablespoons (30mL) warm water
STRAWBERRY GLAZE
The juice of the defrosted strawberries or 1/2 cup strawberry juice or 1/2 cup pureed strawberries.
2 tablespoons water.

INSTRUCTIONS
STRAWBERRY LEMONADE BREAD
Preheat the oven to 350ºF (177ºC). Spray a 9” x 5” loaf pan with non-stick spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the strawberries, reserving some to press into the top of the loaf before baking, if desired. Set aside.
In a medium size bowl, whisk together the milk, butter, egg, vanilla extract, lemon juice, and lemon zest until everything is combined.
Pour the wet ingredients into the dry ingredients and, using a spatula, gently stir the mixture together until no flour pockets remain. Pour the batter into the prepared loaf pan and press reserved strawberries into the top, if desired. Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean.
Remove the loaf from the oven and, while the loaf is still hot, poke several holes into the top of the loaf with a skewer or knife. Then, prepare the glaze.
LEMON/STRAWBERRY GLAZE
In a small container with a spout, whisk together the sugar, lemon juice, and warm water.
Pour the glaze slowly and evenly over the hot loaf. Allow loaf to cool completely before removing from the baking pan and serving.