Anyone have a recipe that starts with boiling water and baking soda and dates? Then add the flour mixture and nuts. All of this is baked in a coffee can. I was talking to my mother-in-law and she told me that she used to bake this for her sons. I thought it might be fun, for old times sake, to make each of my brothers-in-law a loaf. The problem is she can't locate it and due to her impaired eyesight, she may never find it. Anyone have it to share? Thanks
Thank you-I will try the website and I will relay the recipes to my mother-in-law. I am baking today so thanks for the help! Happy Holidays
B. - I find a ton of free recipes on allrecipes.com. I don't know if it's there, but they have so much...it's worth a shot. Fun idea - Merry Christmas! -D.
Happy Holidays!
Steamed Pumpkin Date-Nut Bread More Desserts/Baked Goods Recipes Solutions
Adapted from Soup Makes the Meal, by Ken Haedrich (The Harvard Common Press, 2002).
The reason you steam a bread is because it makes for an uncommonly moist loaf you can’t duplicate in the dry air of an oven. The author of “Soup Makes the Meal” loves to make steamed breads, a habit he fell into years ago when he started heating his house with wood, although you don’t need a woodstove to make steamed bread.
Simple Solution:
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All you need is a retired coffee can, a stove, and a pot large enough to hold the can sitting on a rack of some sort. Most people associate steamed breads with Boston brown bread, but do broaden your experience and give this wonderful loaf a try:
INGREDIENTS
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup fine-ground yellow cornmeal
1 teaspoon baking soda
1/2 teaspoons salt
1/4 cup chopped dates
1/4 cup chopped walnuts
2/3 cup butternilk
1/2 cup canned pumpkin puree
1/2 cup honey
1 large egg yolk
1. Butter a clean 13-or 14-ounce coffee can, including the inside of the lid. Put a trivet inside a large, deep pot. Add enough water to cover the trivet by about 2 inches, then put the pot on the stove and bring the water to a boil.
2. Mix the dry ingredients together in a large bowl; mix in the dates and walnuts. Whisk the buttermilk, pumpkin, honey, and egg yolk together in a medium-size bowl. Make a well in the center of the dry ingredients, add the liquid, and stir with a wooden spoon just until evenly blended. Scrape the batter into the buttered can and put on the lid. Poke 2 steam vents in the lid with the tip of a paring knife, then cover the top of the can securely with aluminum foil. Put the can on the trivet. Cover the pot with the lid or a foil tent.
3. Reduce the heat to moderatley low and simmer for about 1 1/2 hours. Check the water level midway through and replenish with boiling water if it gets low. To check for doneness, insert a tester down into the center of the bread; it should come out clean. Transfer the can to a wire rack and let cool for 10 minutes, then invert the can and let the bread slide out. Let cool thoroughly -on end- on a rack. Store overnight in a plastic bag before slicing
B.
try googling coffee can bread. Lots of recipes came up but I don't know which one is yours.
good luck!
Mary B.
I make a date-nut bread that starts with dates and baking soda, but is baked in soup/vegetable cans. I make 6 loaves at a time. Let me know if this sounds familiar.
B.
I know that this is a very old request but I would be happy to share our family recipe for date nut bread. My husband's grandmother has followed this recipe for years and I have since been the one to carry on the tradition. The recipe makes about 7-8 loaves of bread in 28 oz cans (those from large cans of tomatoes). I usually make it for Christmas but this year I didn't get to it until mid Jan. Yum!!!
B., I think the recipe you're looking for is for plum pudding. My mom used to make it every Christmas and used cans smaller than coffee cans to do it (usually like a 16 oz can). It is very rich, but we all loved it. I am planning on making it next year in her honor. Here goes:
Plum Pudding
1 3/4 cup sifted flour
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1 egg
1 Tbsp butter
2/3 cup boiling water
1 cup molasses w/1 tsp soda
1 cup dates (cut up)
1 cup raisins
1/2 to 1 cup chopped walnuts
Beat egg until thick. Stir in butter, boiling water, molasses/soda mixture into egg. Mix in separate bowl flour mixture (all other dry ingredients). Add dates, nuts and raisins. Place in well greased and floured 1 1/2 quart mold (we used 12-16 oz cans & made more than one). Tie aluminum foil over the top. Steam about 1 3/4 hours. Serve hot with favorite sauce (serves 10-12). To make steamer: put can on rack in larger pan. Cover both. Be sure can is above the water line.
Lemon Sauce for Plum Pudding
1/2 cup sugar
1 Tbsp cornstarch
1 cup boiling water
2 Tbsp butter
1 tsp vanilla or lemon juice
1/4 tsp salt
Mix sugar and cornstarch. Add water. Stir and let boil 5 minutes. Take off heat, add butter, vanilla (or lemon juice) and salt. Serve.
I hope you enjoy this. My mother would love to know someone else was enjoying this recipe as much as we enjoyed it when we were kids!
