Pork and Beans Bread

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This is another recipe from my sister Ann. She says that it is fun to see if people can tell what the magic ingredient is. I tried it on Jenn and James and they didn’t detect the Pork and Beans.

Ann writes a very clear recipe so I have left most of it in her voice and only changed the format.

Pork and Beans Bread

courtesy Ann Reitz


  • 15 ounce can of Pork and Beans (I use Van Camp’s)
  • 4 eggs, beaten
  • 1 cup vegetable oil (not canola, not olive, use vegetable)
  • 1 teaspoon vanilla extract
  • 2 cups granulated white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup chopped pecans or walnuts (measure after chopping)
  • 3 cups all-purpose flour, (pack it down in the cup when you measure it)


  • Prepare your pans; spray two 9×3 inch loaf pans with Pam or another non-stick cooking spray. Preheat the oven to 350 degrees F.
  • Don’t drain the Pork and Beans. Pour them into a food processor or blender, juice and all, and process them until they are 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 F. for 50 to 60 minutes. Test the bread with a long food pick inserted into the center. If it comes out sticky the bread needs to bake a bit more. If it cones 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 the 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 wrap in plastic. May be frozen up to 3 months.

2 thoughts on “Pork and Beans Bread

  1. Jennifer Crary-Adams

    I thought this was some sort of squash bread when I tasted it. No green flecks so I figured he had used one of the grey griller squash we had given him.


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