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Title: Strawberry Jam Bread
Categories: Breakfast Bread Southern
Yield: 2 Servings
| 3 | c | Flour, all-purpose |
| 1 | ts | Salt |
| 3/4 | ts | Cream of tartar |
| 1/2 | ts | Soda |
| 1 1/2 | c | Sugar |
| 1 | c | Butter (or marg.); softened |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Lemon juice |
| 4 | Eggs | |
| 1 | c | Jam, strawberry |
| 1/2 | c | Buttermilk |
| 1 | c | Nuts; chopped |
Combine flour, salt, cream of tartar, and soda; set aside.
Combine sugar, butter, vanilla, and lemon juice in a large mixing bowl; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together jam and buttermilk; add to creamed mixture alternately with dry ingredients, mixing just until blended. Stir in nuts.
Spoon batter into 2 greased 9x5x3" loafpans. Bake at 350 degrees for 55 minutes or until bread tests done. Cool 15 minutes; remove from pans onto cooling racks.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman.
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