Title: Beer Can Date Bread
Categories: Bread Dessert
Yield: 8 Servings
| 8 | | Empty beer cans |
| 2 | tb | Soda |
| 1 | c | Dates |
| 2 | c | Beer |
| 3 | tb | Butter |
| 1 | c | Maple syrup |
| 1 | tb | 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.