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Date and Nut Bread Baked in Cans #1
Because the result is so moist, baking and/or steaming bread in cans is an old-fashioned tradition people still ask about. Two readers--Sandra S. and Mary S.-- requested this recipe they remembered seeing in the ChicagoTribune 43 years ago. We've adapted it to include instructions from an earlier, 1953 recipe that suggests covering the tops of the cans with a greased baking sheet. (A good idea, as it keeps the bread from overflowing.) This bread is fabulously moist and keeps well.
Adapted from Chicago Tribune. Makes 5, 12-ounce-can loaves
Ingredients
- 1 cup (8-ounce pkg) diced dates
- 3/4 cup raisins
- 1 tsp baking soda
- 1 cup boiling water
- 2 Tbsp soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/3 cups flour
- 3/4 cup chopped walnuts or pecans
Instructions
- Place dates and raisins in bowl. Add soda and boiling water. Cover and let stand.
- Cream butter and sugar. Add vanilla, then egg, and beat well. Add flour, mix until moistened. Pour in fruit mixture, including liquid, and pecans, and mix gently to prevent crushing the fruits.
- Generously grease cans, being very careful not to cut yourself on top of can.
- Turn dough into prepared cans, filling each 2/3 full with dough, pressing down with spoon. Place cans on a
baking sheet and cover tops of cans with inverted, greased baking sheet.
- Bake at 325 degrees for 45 minutes, or until bread tests done.
- Slice thin and serve with whipped cream cheese made by whipping a few tablespoons of milk with cream cheese.
Date and Nut Bread Baked in Cans #2,
Adapted from Chicago Tribune. Makes 5, 12-ounce-can loaves
Ingredients
- 2/3 cup boiling water
- 1/4 cup softened butter
- 1/2 lb. dates, chopped
- 2/3 cup sugar
- 1 large egg, slightly beaten
- 1 cup chopped walnuts or pecans
- 1 3/4 cups sifted all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions
- Pour boiling water over butter, dates and sugar in large bowl. Add the slightly beaten egg and nuts, mixing well. Sift together four, salt and soda. Add to first mixture, beating well. Set aside.
- Grease cans very well, being very careful not to cut yourself on the tops of the cans.
- Fill cans 2/3 full with dough, pressing dough down with a spoon. Place cans on a baking sheet and cover tops of cans with an inverted, greased baking sheet.
- Bake at 350 degrees for 45 minutes. Let stand 15 minutes before removing from cans. Then cool on racks.
- Slice thin and serve with whipped cream cheese made by whipping a few tablespoons of milk with cream cheese.
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Don't use pull-top cans for this recipe--they have an extra ridge at the top of the opened can, so you'll never get the bread out! Also, you're supposed to copiously grease the inside of the cans before filling them. Be very careful! The top edge is very sharp. Try swabbing with a papertowel wrapped around a thin spatula, or, wrapped around handle of a wooden spoon.
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