Louisiana Strawberry Pecan Bread
1 cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla extract
¼ teaspoon lemon extract
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
½ teaspoon baking soda
1 cup strawberry jam or strawberry preserves
½ cup low-fat sour cream
1 cup chopped
LA Pecans
Cream butter, sugar, vanilla, and lemon extracts until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar, and baking soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients to creamed mixture, beating until well combined. Stir in nuts.
Divide among five greased and floured 4 ½ x 2 ¾ x 2 ½ inch loaf pans. Bake 50 minutes (or until done) at 350 degrees Fahrenheit. Cool 10 minutes in pans. Remove from pans and cool completely on wire rack.
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