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Beer Can Date Bread

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Submitted by stirstick

YIELD

servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

8 8
EACH EACH BEER
empty cans *
1 237
CUP ML MAPLE SYRUP
2 3E+1
TABLESPOONS ML BAKING SODA *
1 15
TABLESPOON ML VANILLA EXTRACT
1 237
CUP ML DATES
2 2
LARGE LARGE EGGS
2 473
CUPS ML BEER
4 946
CUPS ML CAKE FLOUR
wheat pastry
3 45
TABLESPOONS ML BUTTER
1 237
CUP ML PECANS

Directions

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 ½ full.

Bake with cans standing up on cookie sheet, at 350℉ (180℃) for 15 to 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.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 444g (15.7 oz)
Amount per Serving
Calories 1188 24% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 111mg 5%
Total Carbohydrate 68g 68%
Dietary Fiber 9g 34%
Sugars g
Protein 37g
Vitamin A 8% Vitamin C 1%
Calcium 13% Iron 70%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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