Carol Ann Sander

Carol Ann Sander

“When I first saw pork and beans as an ingredient in this bread, I was intrigued and decided to try it. The result: a moist, brown, tasty bread.”

Bean Bread


1 - 15 oz. can of undrained pork and beans

4 beaten eggs

1 cup vegetable oil

1 tsp. vanilla

2 cups granulated sugar

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 cup chopped pecans or walnuts

3 cups flour

In blender, blend beans until smooth with no lumps. Add to beaten eggs in large mixing bowl. Add oil and vanilla, mix well. Mix in sugar, soda, baking powder, salt and cinnamon. Stir in chopped nuts. Add flour one cup at a time, stirring after each. Grease two 9x5x3 loaf pans. Bake in 350 degree oven for 50 to 60 minutes or until edges pull away from pan. Cool 20 minutes. Run sharp knife around sides, tip out onto wire rack. Lasts and freezes well.

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