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  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 16 oz can pork and beans, drained
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup raisins
  • 1 tsp vanilla extract


Servings 2


Step 1

Preheat oven to 325. In a large bowl, mix sugar, oil, eggs, and beans, beating until smooth. In a separate bowl, combine flour, cinnamon, baking powder and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill 5 greased and floured 16 oz cans two-thirds full with batter.* Place cans on a baking sheet and bake 45-50 minutes, testing for doneness with a toothpick. Cool completely on a wire rack before removing bread from cans.

Bread may also be baked in to 8 ½ X 4 ½ X 2 ¾ inch loaf pans at 325 for 50-55 minutes.
*Note: if desire, open each can, leaving lid attached at 1 small point. Bend each lid away from opening to allow bread to rise while baking.

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