Strawberry Bread

By Yankee Magazine

May 23 2002

Photo Credit : Aimee Seavey

A sweet tea bread that makes three loaves, perfect for holiday gift giving. Or just spread the slices with softened cream cheese and enjoy!


3 loaves


1 cup (2 sticks) butter, at room temperature
1-1/2 cups white sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
4 eggs
3 cups all-purpose white flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
1 cup chopped nuts


Preheat the oven to 350 degrees F. Grease three 8-inch by 4-inch loaf pans.

In a mixing bowl, cream the butter, sugar, vanilla, and lemon extract until soft. Add the eggs one at a time, beating well after each addition. In another bowl, sift together the flour, salt, soda, and cream of tartar. In a third bowl, combine the preserves, sour cream, and nuts. Add the preserves mixture alternately with the dry ingredients to the creamed mixture. Spoon into the loaf pans.

Bake for 50 minutes or until a tester inserted in the loaves comes out clean. Cool on racks for 10 minutes before removing from the pans to cool completely.