The Cookbook


Thursday, August 26, 2010


Pork and Beans Bread

Preheat oven to 350º.

15 oz. can of pork and beans

4 eggs, beaten

1 C. vegetable oil (not canola, not olive – use vegetable oil)

1 tsp. vanilla

2 C. sugar

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 ½ tsp. ground cinnamon

1 C. chopped pecans or walnuts

3 C. flour

Prepare you pans. Spray two 9x5x3” deep loaf pans with Pam.

Don’t drain the pork and beans. Pour the beans into a food processor or a blender, juice and all and process 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 well.

Add the vegetable oil and the vanilla. 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 350º for 50 to 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 the 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.

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