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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beer Can Date Bread

Date Added: January 04, 2014


8 Unit Beer 8 Unit Empty beer cans
2 Tablespoons Soda 2 Tablespoons Soda (in 1 teaspoon water)
1 Cup Dates 1 Cup Dates pitted and chopped
2 Cups Beer 2 Cups Beer or water
3 Tablespoons Butter 3 Tablespoons Butter (1/4 stick) cut into 6 pieces
1 Cup Maple Syrup 1 Cup Maple syrup (or to taste) (up to)
1 Tablespoon Vanilla 1 Tablespoon Vanilla grated lemon zest or orange zest
2 Unit Eggs 2 Unit Eggs large
4 Cups Whole Wheat Pastry Flour 4 Cups Whole wheat pastry flour &
1 Cup Pecan 1 Cup Pecans chopped
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1. Remove tops from beer cans with can opener; lightly oil insides.

2. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool.

3. Cream together butter, maple syrup, vanilla, and eggs.

4. Stir in flour. Add nuts and cooled date mixture.

5. Spoon batter into cans, filling only 1/2 full.

6. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness.

7. Do not cut bread for 1 day; bread may break up, if it is sliced while still warm.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Gluten, Alcohol, Pecan allergies.
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