Beer Can Date Bread

Preheat oven to 350°F (175°C). Prepare 8 empty beer cans by ensuring they are clean and dry, then lightly butter the insides to prevent sticking.

Combine dates and beer in a saucepan and bring to a gentle simmer over medium heat. Cook for 5 minutes until dates soften, then remove from heat and let cool slightly.

Melt butter in a small saucepan, then stir in maple syrup and vanilla until fully combined. Remove from heat and set aside.

Crack eggs into a large mixing bowl and whisk together until well blended. Add the cooled date-beer mixture and the butter-maple syrup mixture, stirring until incorporated.

In another bowl, whisk together whole wheat pastry flour and soda. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Roughly chop pecans and fold them into the batter until evenly distributed throughout the mixture.

Divide the batter evenly among the 8 prepared beer cans, filling each about two-thirds full. Place the cans upright on a large baking sheet.

Bake for 40-45 minutes until a toothpick inserted into the center of each loaf comes out clean or with only a few moist crumbs.

Remove from oven and let the cans cool on a baking sheet for 10 minutes. Carefully slide each bread out of its can and transfer to a wire rack to cool completely.