Preheat the oven to 350 degrees. Lightly grease an 8x4-inch loaf pan with cooking spray. Line with parchment paper so that you have some overhanging the sides like "handles" then lightly grease again. Set aside.
In a medium bowl, combine the white whole wheat flour, cinnamon, salt, and baking soda. In a separate bowl or large measuring cup, stir together the sugar and melted coconut oil (this will help keep the oil from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined—do not over mix. The batter will be very thick. Fold in the diced strawberries.
Scrape the mixture into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. At the 30-minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed.
Remove the pan from the oven, uncover, then set the pan on a wire rack. Let bread cool in the pan completely before slicing (or slice warm and have messy, yummy pieces of strawberry bread).
For the vanilla glaze: Whisk all of the ingredients together (powdered sugar, vanilla, and milk) together in a small bowl until smooth. Add more sugar/milk if you desire a thicker or thinner glaze. Remove the bread from the pan and drizzle over the top before serving.
I recommend using all room temperature ingredients so that the batter mixes more evenly and the coconut oil does not re-solidify when it hits the cold eggs or Greek yogurt.
TO STORE: Store strawberry bread in an airtight storage container at room temperature for up to 3 days.
TO FREEZE: Freeze bread in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.