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Date Nut Bread in a Can

Delicious and adorable. Of course you can bake these breads in two regular loaf pans instead, if you don’t want to mess around with cans — but the breads won’t be nearly as cute.

1½ cups (375 ml) chopped, pitted dates

1 tsp. (5 ml) baking soda

1 cup (250 ml) boiling water

1 cup (250 ml) granulated sugar

1 egg

2 cups (500 ml) all-purpose flour

1 tsp. (5 ml) baking powder

1 tsp. (5 ml) vanilla extract

½ cup (125 ml) chopped walnuts

4 empty cans — soup or bean size (10 to 15 oz./300 to 425 ml, more or less)

Preheat the oven to 325°F (160°C).

Measure the chopped dates into a large mixing bowl and toss with the baking soda. Pour in the boiling water, stir well (it will foam a bit), then let the mixture sit until cool, about ½ hour.

Meanwhile, prepare your cans. Assuming that the top has already been removed, wash the cans out thoroughly (be really careful of the sharp edges). Grease the cans well. If you’re not using cans, grease two 9 x 5-inch (23 x 13 cm) loaf pans.

When the date mixture is cool, add the sugar, egg, flour, baking powder and vanilla, and mix well. Stir in the chopped walnuts. Spoon the batter into the prepared cans or pans, dividing it equally among the cans (or pans). Place cans on a cookie sheet and bake for 30 to 35 minutes, or until a toothpick poked into the center of the bread comes out clean. If using loaf pans, just place on oven rack and increase baking time to 35 to 40 minutes, until done. Remove from the cans or pans and let cool completely on a rack. If you have trouble getting the breads out of the cans, remove the bottom of the can with a can opener and push the bread out from below.

Makes 4 nifty little round breads, perfect for tea party sandwiches (with cream cheese, please!) or to give as gifts.