I would like to add, I've made many cakes with strange ingredients. Some of the ones that stand out are; tomato soup, mayonnaise, sauerkraut and even a very rich chocolate cake made moist with julienne beets! So, you see, I'm up for trying anything.
Pork and Beans Bread
15 or 16-ounce can of pork and beans (Joanne used VanCamp's, however, I'm a vegetarian, so I used Bush's Vegetarian beans)
4 large eggs
1 cup vegetable oil (not canola or olive oil)
1 tsp. vanilla extract
2 cups granulated sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsps. cinnamon
1 cup chopped pecan or walnuts (measure after chopping--I used pecans)
3 cups all-purpose flour (pack it down in the cup when you measure it)
Prepare two 9"x5"x3" loaf pans with a nonstick cooking spray. Preheat oven 350F-degrees.
Don't drain the pork and beans. Pour them in a food processor or blender--I used the blender.
Process them until they're pureed smooth with no lumps.
Place the eggs in a large mixing bowl and whisk. Stir in the pureed pork and beans and mix well. Add the oil and vanilla extract. Mix well again. Add the sugar and stir to mix. Then add the baking soda, baking powder, salt and cinnamon. Stir to incorporate. Stir in the nuts. Add the flour in one-cup increments, stirring after each addition.
Bake for 50 to 60 minutes. Test the center with a long food pick for doneness. Remove from oven and place on a wire rack to cool for 20 minutes. Wrap the cooled bread in plastic wrap. You can freeze the bread in a freezer bag for up to 3 months.
Hannah & Lisa's (her partner) note: If you don't tell anyone the name of this bread, they probably won't ever guess it's made with pork and beans.
I loved it! It reminded me a little of zucchini bread, but had a more, golden color like pumpkin. Just think about all the protein you're having with a wonderful treat. In fact, I ate two pieces while continuing with my murder mystery! Enjoy!