My husband and his friend Chris make homemade jam every summer—I like to steal some for this recipe. It makes two loaves, one for now and one for the freezer. I have to warn you that it's closer to cake than quick bread, but still very delicious for breakfast. (from Yankee Magazine)
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
16 oz container sour cream
jar of strawberry preserves
extra sugar for the top
Preheat oven to 350 degrees. Using an electric or standing mixer, cream butter and sugar until fluffy. Add the eggs and vanilla and beat for 2 minutes. Combine flour, baking powder, baking soda and salt in a separate bowl. Add to the butter mixture, alternating with the sour cream.
Divide 1/2 of the batter between two greased loaf pans, reserving the rest. Spoon an even layer of jam over batter, then swirl slightly into the batter with a fork. Cover with remaining batter, sprinkle with sugar and bake for 50-55 minutes. Cool slightly before removing from pan.
*I always use strawberry, but I'm sure this recipe would be good with other kinds of real fruit jam.
Made yesterday with some of Scott's Whateva Jam. Good! Lee was disapproving of my baking sweets, though.
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