This is another recipe out of Grandma George's cookbook and you know what, it hasn't missed yet. This recipe was submitted to the cookbook by Pam Persia and it just drew me in because it screamed summer!! I think when we think of breads that aren't for sandwiches we go right to banana, which is an obvious classic. However, this bread will be a new favorite! The secret is the lemon extract, it gives this brightness to the bread while the sweetness from the strawberry still shines through. I'm telling you - you're going to love this bread and you'll be thinking about enjoying it with your morning coffee non-stop.
1 cup butter or margarine
1 1/2 cups sugar
1 tsp lemon extract
3 cups flour
1/2 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1 cup strawberry jam
1/2 cup sour cream or plain yogurt
1 cup chopped pecans (optional)
confectioners sugar (optional)
Cream shortening, sugar, and extract together. Add eggs, one at a time, beating well after each addition. Sift together the flour, salt, cream of tartar, and baking soda. Combine Jam with sour cream or yogurt and add alternately with dry ingredients to the cream mixture. Beat well, but don't over mix. Stir in nuts, if desired.
Divide into two greased and floured loaf pans and bake at 325 for 50 minutes (this took a little longer than the time listed so make sure you check before you pull out). If you want to use a bundt pan, bake for 60 minutes (again, will probably be longer. Make sure you test) Let cool for 10 minutes and then remove from pans. Sprinkle confectioners sugar on top.