Busting out your pint-sized canning jars will ensure you end up with two tender, moist loaves of bread, lightly sweetened and speckled with delicious chunks of dates and nuts. Plus, you can serve your friends and family round slices of bread—how fun is that?!
1-1/2 cups unbleached all-purpose flour
1/3 cup evaporated cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or cardamom
1/8 teaspoon salt
1 cup non-dairy milk of choice
1/2 teaspoon mild vinegar
3 tablespoons mild vegetable oil
1 teaspoon vanilla extract
1/3 cup chopped pitted dates
1/3 cup chopped walnuts
Makes two 1-pint loaves
DIRECTIONS
Preheat the oven to 375°F. Lightly grease two 1-pint canning jars and place on a rimmed baking sheet.
In a small bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon or cardamom, and salt. In a large bowl, combine the milk and vinegar. Whisk in the vegetable oil and vanilla. In two batches, incorporate the dry ingredients into the wet until just mixed. Gently fold in the dates and walnuts.
Divide the batter between the 2 prepared jars. Bake for 27 to 32 minutes, until a toothpick inserted into a loaf comes out clean and the loaves are golden brown.