3/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
4 eggs
2 cups flour
1 cup Quaker Oats
2 teaspoons baking powder
1 teaspoon salt
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup finely chopped nuts

Heat oven to 350. Grease and flour a 9 x 5 inch loaf pan. In large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, combine flour, oats, baking powder and salt. In small bowl, combine preserves and sour cream. Add dry ingredients alternately with preserves mixture to butter mixture, mixing until well blended. Stir in nuts; pour into prepared pan. Bake about 45 minutes; tent bred with foil. Continue baking 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.