Pork and Beans Bread

bread 002

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

Ingredients

  • 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)

Directions

  • 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.

    Reply

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