8 empty beer cans
2 tablespoons baking soda
1 cup dates
2 cups beer
3 tablespoons butter
1 cup maple syrup
1 tablespoon vanilla extract
4 cups whole wheat pastry flour
1 cup pecans
Remove tops from beer cans with can opener; lightly oil insides.
Sprinkle baking soda on dates. Heat beer to boiling and pour over date mixture; set aside to cool.
Cream butter, maple syrup, vanilla extract and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees F for 15 to 30 minutes; look for tops to split and test for doneness.
Do not cut bread for 1 day as the bread may crumble if it is sliced while still warm.