Friday, November 12, 2010

Pork & Beans Bread

Isn't this a kooky-sounding recipe?!  I simply couldn't resist making it for Mike when I read about it in Joanne Fluke's "Plum Pudding Murder".  It was just too odd not to try!  Turns out, it's really good: moist, not too cakey, subtly sweet with a hint of spice.  Perfect with a cup of tea.  I waited to tell Mike what it was called 'til he tried it. No need for preconceptions, right? :)  He loved it.  I plan to make it for everyone for Christmas this year.  Everyone should have Pork & Beans Bread at least once in their lives! :D

  • 1 15-ounce can of Pork & Beans
  • 4 eggs, beaten
  • 1 cup of vegetable oil (not canola or olive - be sure to use vegetable oil)
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 cup chopped pecans
  • 3 cups flour

  • Preheat the oven to 350 degrees.
  • Spray 3 loaf pans with non-stick spray.
  • Pour the Pork & Beans into a blender and puree until they're smooth with no lumps.
  • Pour the beaten eggs into a large mixing bowl and mix in the pureed Pork & Beans.  Blend thoroughly.
  • Mix in the vegetable oil and vanilla.
  • Mix in the sugar.
  • Mix in the baking soda, baking powder, salt and cinnamon. Blend thoroughly.
  • Add the flour into the batter, one cup at a time, blending thoroughly after each cup.
  • Divide the batter evenly among the three loaf pans.
  • Bake for 50 minutes or until a toothpick comes out clean from the bread.
  • To freeze it, let the loaf cool completely.  Then wrap it in plastic wrap and place in a freezer bag.  It can be frozen for up to three months.

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