This is the one I always made.....maybe added a handful of raisins.....maybe topped with some grated cheese or some dill seed....but this is basic beer bread. Linda C Beer Bread Here's the easiest loaf of bread you'll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour* 3 tablespoons sugar 1 (12-ounce) can of beer Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 1 hour. Makes 1 loaf.

This was my mom's recipe. In those days flour was sifted before measuring and as I recall scant meant about 1 Tb. less than level with the top of the measuring cup. She was a stickler for preciseness so the 300 F. baking temp. is correct. Date Bread 1 c. boiling water 1 tsp. soda 1 c. dates butter, size of a walnut 1 c. sugar 1 egg scant 1 1/2 c. flour 1 c. chopped walnuts Preheat oven to 300 degrees; Grease 5x9 loaf pan. Combine water, soda & dates in flat bottom bowl; set aside. Mix other ingredients in order. Mash dates in water; add to dough. Bake for 1 hour.

It seems we all have fond memories of this bread. Here's a similar variation baked in cans but am sure 2 loaf pans 9" X 5" would work filled half full and baked till loaves starts to pull away from the sides of the pan. I want to try Gigi's idea of using coffee instead of water next time. I've made this recipe for over forty years. Very easy and delicious. Date Nut Bread Generously grease 6 cans, (14 to 15 ounce veggie size) Sprinkle 2 teaspoons baking soda over 1 pound of chopped dates. Pour 2 cups boiling water over dates and let cool. Cream 2 cups sugar with 1/2 cup butter Add 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Mix well Stir in 4 cups flour alternately with date mixture Do not over beat. Fold in 1 cup nuts, chopped coarsely or just halved. Fill 6 well greased cans half full. Bake at 325 degrees for about 1 hour. Cool in cans for 10 minutes then remove from cans till cool. Store in cans. I like it chilled, sliced and spread with cream cheese.

Went back and tried to find the recipe above, and evidently, it has been deleted. This is the earliest recipe from KA I could find: KA 1948 Oct 12, 200907:19 PM re: ruth arcone I, too, was remembering enjoying VandeKamps Date Nut Bread and found a recipe that I tried; I was thrilled with how it tasted like the one I remember. Especially when I spread it with cream cheese! Yum! 3/4 cup boiling water 1 1/2 cup chopped dates (fresh) 1 T. butter 1/4 cup dark brown sugar 1/4 cup dark molasses 2 large eggs 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 cup chopped walnuts Directions: Preheat oven to 350 degrees F. In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm Puree 1/3 of the mixture in a food processor or blender to make a paste, then stir it back into the date mixture. Add the brown sugar, molasses and eggs. Stir until everything is thoroughly combined. In a separate large bowl, sift together the flour, baking powder, baking soda, and salt Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined. Pour the batter into a greased 9x5" loaf pan. Bake for 50 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling. Found this on cdkitchen Recipe ID: 40454 MSG URL: http://www.recipelink.com/msgid/1429447 I know sometimes on Chowhound recipes do get deleted.