Strawberry Bread

This is a new recipe that I had never tried. It is really sweet for a bread, but would be really good slathered with some plain cream cheese. Next time, I'm going to make it with blueberry preserves and will put a little strudel topping on it before baking.

1 cup butter, softened

1 1/2 cups sugar

1/4 teaspoon lemon extract

1 teaspoon vanilla

4 eggs

3 cups flour

1 teaspoon salt

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 cup strawberry preserves

1/2 cup sour cream

1 cup chopped nuts (opt)


Preheat oven to 350°. Grease and flour two bread pans.

Cream butter, sugar, and extracts; add eggs one at a time and beat well after each addition.

Sift dry ingredients together.

Combine strawberry preserves and sour cream together and add to creamed mixture alternating with flour mixture.

Add pecans or nuts if desired.

Place in prepared pans and bake at 350° for 50-55 minutes.

This bread freezes well. Wrap several times in saran wrap and then in freezer bags. You can also use 6 canning wide mouth pint jars and bake at 350 for about 40 minutes and seal with lids while hot.