Strawberry Bread

1 c. butter 
1 1/2 c. sugar 
1 tsp. vanilla extract 
1/4 tsp. lemon extract 
4 eggs 
3 c. all purpose flour 
1 tsp. salt 
1/2 tsp. baking soda 
1/4 tsp. cream of tartar 
1 c. strawberry preserves 
1/2 c. sour cream 
1/2 c. chopped pecans 


Grease and flour 2 bread loaf pans. Set aside. Preheat oven to 350*. 

In a large bowl cream together butter, sugar and extracts. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients in a separate small bowl. Add dry ingredients alternately with preserves & sour cream. Fold in pecans. 

Bake at 350* for 50-60 minute. Let cool in pans for about 10 minutes before removing. Serve warm with butter or dust top with powdered sugar.

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