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.