1 (15 oz) can pork & beans
4 eggs, beaten
1 cup vegetable oil
1 tsp vanilla
2 cups 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 (measure AFTER chopping)
3 cups flour (pack it down in the cup when you measure it)

preheat oven to 350°, rack in the middle position.

prepare your pans. spray two 9″x5″x3″ loaf pans with pam or another nonstick cooking spray.

don’t drain pork & beans. pour them into a food processor or a blender, juice & all, & process them until they’re pureed smooth with no lumps.

place the beaten eggs in a lg mixing bowl. stir in the pureed pork & beans & mix them in 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 350° for 50-60 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 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 then wrap it in plastic wrap. at this point the bread can be frozen in a freezer bag for up to 3 months.

IF YOU DON’T TELL ANYONE THE NAME OF THIS BREAD, THEY PROBABLY WON’T EVER GUESS IT’S MADE WITH PORK & BEANS.