Pork and Beans Bread

By jonil

Don't ever tell anyone the name of this break, they probably won't ever guess it's made with pork and beans!

Ingredients

• 15-oz can of pork and beans
• 4 eggs, beaten (just whip them up in a glass with a fork)
• 1 cup vegetable oil (NOT canola, not olive- use vegetable oil!)
• 1 tsp vanilla extract
• 2 cups white granulated sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/3 tsp ground cinnamon
• 1 cup chopped pecans or walnute
• 3 cups all-purpose flour (pack it down in the cup when you measure it)

Details

Servings 2

Preparation

Step 1

Prepare your pans. Spray 2 - 9" by 5" by 3" deep loaf pans with Pam or another nonstick cooking spray.

Don't drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they're pureed smooth with no lumps.

Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.

Add the vegetable oil and the vanilla extract. Mix well.

Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.

Stir in the chopped nuts.

Add the flour in one-cup increments, stirring after each addition.

Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.

Bake at 350 degrees for 50-60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.

Run a sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.

Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.