Beer Can Date Bread
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
beer
empty cans |
*
|
| 1 | cup |
maple syrup
|
|
| 2 | tablespoons |
baking soda
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
dates
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
beer
|
|
| 4 | cups |
cake flour
wheat pastry |
|
| 3 | tablespoons |
butter
|
|
| 1 | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
beer
empty cans |
*
|
| 237 | ml |
maple syrup
|
|
| 3E+1 | ml |
baking soda
|
*
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
dates
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
beer
|
|
| 946 | ml |
cake flour
wheat pastry |
|
| 45 | ml |
butter
|
|
| 237 | 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.
