Recipe - Orange Pecan Bread

One fourth cup Butter
1 cup Sugar
1 Egg
2 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 cup Orange juice
1 cup Chopped pitted dates
One half cup Chopped pecans

Cream butter and sugar; beat in egg. Combine flour, baking powder, salt
and soda. Add dry ingredients to creamed mixture alternately with orange
juice. Blend until smooth. Add dates and nuts. Pour batter into a
greased/floured 2 pound coffee can. Place on a trivet in the crockery pot.
I used a canning jar lid. Cover can with 4 to 5 paper towels. Place crock
pot lid on resting against a couple of toothpicks or a prop on one side so
the steam can escape. Cook on high setting 300F, and allow 3 One half hours for
a 3.5 quart crock pot or 4 hours

for the larger 4 One half quart crock pot, till the toothpick inserted into the
center comes out clean. Cool on a wire rack for 10 minutes. Remove

from can and cool.

Seems to me I just sprayed the can with pam.

From: Katie E Green kgreen@u.washington.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
NOTES : Here is an old crock pot recipe I came across. Another nice
little recipe
for bread buffs in general. When I made this recipe, I omitted the
dates
and used chopped orange zest.