Fresh Strawberry Shortcake Bread with Strawberry Glaze

Fresh Strawberry Shortcake Bread with Strawberry Glaze
Wet Ingredients:
3 eggs
1/3 cup of pure maple syrup
1 (5.3 oz) Siggi's strawberry yogurt
1 teaspoon of pure vanilla extract
1/4 teaspoon of almond extract
1 tablespoon of butter (melted)
Dry Ingredients:
2 1/2 cups of Bob's Red Mill GF All Purpose Flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1 1/4 cups of fresh strawberries (diced)
1 tablespoon of flour
For the strawberry lemon glaze:
1/3 cup of powdered sugar
1 tablespoon of strawberry jam
2 tablespoons of lemon juice (add more for desired consistency)

1.   Preheat oven to 350 degrees.  
2.   Coat a loaf pan with non stick cooking spray.
3.   In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and melted butter until smooth.
4.   Next add the dry ingredients to the wet ingredients: flour, baking soda and salt.  
5.   Mix everything together with a wooden spoon until well combined.  
6.   In a small bowl, mix the diced strawberries and tablespoon of flour together.
7.   Fold the diced strawberries into the batter.  
8.   Pour the batter into the prepared loaf pan and bake for 35 to 45 minutes or until a toothpick comes out clean.  
9.   Allow the bread to cool in the pan for 10 minutes and then remove the bread from the pan and allow it to finish cooling.  (Make sure that the bread is completely cool before you add the icing.  
10.   To Make Strawberry Glaze:  
In a small bowl, mix together the powdered sugar, strawberry jam and lemon juice until well combined and smooth.  
11.  Add more lemon juice to thin if necessary.