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This clever and simple bread originates from Cookfight chef Kim's mother, Ann. She would send this nut-studded, date-sweetened bread to her daughter every Thanksgiving when she was in college.

Coffee Can Date-Nut Bread Recipe

dates

sugar

water

eggs

baking soda

butter, melted

vanilla extract

pecans

all-purpose flour

salt

Preheat the oven to 350°F. Butter and flour coffee cans.

Mix the dates, boiling water, and baking soda in a bowl. Set aside to cool slightly.

Mix together the sugar and eggs in a large bowl, then add the butter and vanilla and beat well. Sift the flour and salt together and add to the mixture, stirring just to combine. Gently mix in the dates and nuts, with their liquid, until just combined.

Distribute the batter among the cans, filling them about halfway. Bake for about 1 hour, or until a skewer inserted in the center comes out clean. Let cool on a rack.

Remove from the cans, wrap in plastic wrap, and mail to friends.

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Coffee Can Date-Nut Bread Recipe

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