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.