I know it’s been a while since you’ve seen any posts here about gluten free cooking.
What can I say, sometimes life gets in the way of my oven.
So, let me rectify that right now by sharing one of the most fun things I’ve done in a while.
Making Date Nut Bread!
Yes, Date Nut Bread! See, growing up each Christmas my job was to snip the dates and cut out the wax paper to line the cans. Recently I did it all and was rewarded just like I was over 50 years ago. The crown off a can of bread…a smear of cream cheese and wonderful memories. What could be better?
OK, let’s get to it.
Preheat oven to 350.
Prep 4 vegetable cans by washing well.
NOTE: The picture above is 6 cans of a double batch.
Do not use pull tab cans, they leave a lip. Labels & sharp edges should be removed. Line with waxed paper. Draw and cut out circles of waxed paper to drop in the bottom of cans and cut sheets of paper that are long enough to line the insides OR you can use a spatula with a paper towel to work butter inside cans instead of cutting the paper. Careful though, there may still be sharp spots around the edge. I also like the paper to insure moistness when the bread is wrapped to store.
2–8 oz bags pitted dates.
Snip into smaller pieces for 2 full cups of dates.
Put dates in a bowl and sprinkle with 2 teaspoon baking soda.
Pour 1 & 1/2 cups boiling water over dates and allow to sit while prepping the dough.
1 & 1/2 cups sugar
4 tablespoons melted butter
2 tsp vanilla extract
2 large room temperature eggs
2 & 2/3 cups all-purpose, unbleached flour
( I successfully used Pillsbury All Purpose Gluten Free Flour)
1/2 teaspoon salt
1 & 1/2 to 2 cups chopped pecans
Cream sugar, butter and vanilla
Add eggs mix well
Mix salt into flour
Add to the egg mixture. Mix well.
With a spatula add dates & water to batter gently fold so dates don’t tear apart.
I add 15-20 stemless sliced maraschino cherries and fold into the batter with the pecans.
With a large spoon gently drop batter into the lined cans filling to 2/3rds full.
Tap cans on the counter to remove air bubbles.
Place on a cookie sheet on center rack to bake 1 hour.
(I always have enough batter left for a mini loaf of bread. It should bake in 30-40 mins.)
Let cool til cans can be handled to shake the bread out.
Continue cooling bread rolls to room temp.
Slice and eat with cream cheese.
This bread stores and freezes well and makes great gifts wrapped in plastic wrap or foil with wax paper left on.
Enjoy! We sure did.