Red Raspberry Cream Bread with Fresh Lemon Butter

Method

1. Preheat oven to 350°F conventional or 300°F convection.
2. Grease the bottom and 1/2" up the sides of three 9" x 5" x 3" loaf pans; set aside.
3. In a mixing bowl equipped with a paddle, beat butter on medium speed 30 seconds. Add sugar, vanilla and lemon juice until beat until well combined. Add eggs, one at a time, beating well after each addition.
4. In a separate bowl, stir together the flour, cream of tartar, salt and baking soda. Hold.
5. In a medium bowl, stir together the pie filling and sour cream. Add the flour mixture and pie filling mixture alternately to the creamed mixture, beating on medium speed after each addition just until combined. If necessary, stir in the last bit of flour by hand. Stir in pecans. Spoon the batter equally into the 3 prepared pans.
6. Bake for 50-55 minutes or until a food pick inserted near centers comes out clean. Remove from heat and cool in pans on wire racks at least 15 minutes before removing loaves from pans. Cool completely on wire racks. Serve with Fresh Lemon Butter.
   
   Fresh Lemon Butter: In mixing bowl equipped with a whisk attachment, mix butter, lemon juice, zest and honey until smooth. Place in serving container, cover and chill at least 2 hours before serving. Or place in parchment paper and shape into a log before refrigerating. Serve sliced in circles, if desired.