Wednesday, January 31, 2007

Baking: Date & Nut Bread Baked in a Can

Baking and Recycling combined. Save those cans from dinner. I was interested in trying this recipe due to the fact of baking in vegetable cans. These little loaves turned out surprisingly well. I loved how they looked when sliced-- perfect round little slices. This quick bread is great with tea for breakfast. It is very sweet. The bread was not dry even though the recipe calls for only 1 tablespoon of fat.

Makes 3 mini loaves
You can also make this recipe in a 9x5 inch loaf pan. Bake it for 50 minutes to an hour, or until the bread tests done.

3/4 cup Boiling water
1 cup chopped pitted dates
1 tsp baking soda
1 T unsalted butter, melted
three fouths of a cup sugar
1 egg
1 cup plus 3/4 all purpose flour
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Spray or generously grease three clean 14 10 16 ounce cans.
In a small bowl, pour the boiling water over the dates. Stir in the baking soda. Let stand until cool.
In a large mixing bowl, with an electric mixer, cream the butter and the sugar, then beat in the egg and vanilla. Beat in the flour, salt, and walnuts. Mix in the date mixture.
Pour the batter into the cans, filling each about three-quarters full.
Bake in the center of the oven for 45 minutes, or until the cake tests done.
Cool for 5 minutes in the cans. Loosen the breads from the cans and remove to a wire rack to cool completely.

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