Beer Can Date Bread

Remove tops from beer cans with can opener; lightly oil insides. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day; bread may break up if it is sliced while still warm.


	\| home \| back to Recipes \| Beer Can Date Bread 8 Empty beer cans 2 tbs Soda 1 c Dates, chopped 2 c Beer 3 tbs Butter 1 c Maple syrup 1 tbs Vanilla 2 Eggs 4 c Whole wheat pastry flour 1 c Pecans Remove tops from beer cans with can opener; lightly oil insides. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day; bread may break up if it is sliced while still warm. Recipe featured in Bread Daily on 02/07/02.