Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan and, if desired, line with parchment paper along the bottom and up the two longest sides.

To make the peanut streusel, mix the brown sugar, flour and crushed peanuts in a small bowl. Add the melted butter and mix until combined and crumbly. Place in the fridge while you prepare the bread.

In a large bowl, whisk together the sugar, milk, eggs and peanut butter until combined.

Add the flour, baking soda and salt. Mix together until just combined, then mix in the chopped strawberries.

Dollop strawberry jam over the batter in the bowl. Fold the jam into the batter a few times using a rubber spatula, just enough to create swirls.

Pour the batter into the prepared loaf pan and spread into an even layer. Optionally, add extra chopped strawberries on top.

Remove the streusel from the fridge, break it up, and sprinkle over the top of the batter.

Bake for 60-75 minutes, or until a toothpick inserted in the center comes out mostly clean or with just a few moist crumbs.

Loosely cover the bread with parchment paper or aluminum foil halfway through to prevent heavy browning on top.

When finished baking, remove from the oven and set on a wire rack to cool for 1 hour in the pan.

For best results, let the bread finish cooling directly on the wire rack before slicing.