- Servings: Depends on how ya slice it!
- Prep Time: 15-20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hr plus
|2 cups||Granulated Sugar|
|1 cup||Vegetable Oil|
|1 can||(16oz) Pork-n-beans, drained|
|2 cups||All Purpose Flour|
|1 tsp||Ground Cinnamon|
|½ tsp||Baking Powder|
|½ tsp||Baking Soda|
|1 cup||Raisins, optional|
Preheat oven to 325 degrees.
In a large bowl, combine sugar, oil, eggs, and beans. Beat until smooth. Combine next four ingredients in a separate bowl and after mixed well, stir into bean mixture until well combined. Stir in raisins and vanilla last.
Combine sugar, oil and beans in a 12 cup food processor. Put on high until beans are completely mushed. Turn off processor and add eggs, cinnamon, baking powder, baking soda and vanilla. Turn on processor on high for a minute. Shut off and add the flour last. Turn on high to blend flour into batter for about a minute. Scrap down sides if necessary; blend again.
Now, there are FOUR ways to bake this bread. So, here they are:
1) Grease and flour 5 - 16oz. cans and fill 2/3 full of batter. Place cans on baking sheet and bake at 325 degrees for 45-50 minutes. Make sure to check your bread after 30 minutes, just to be safe. Now, if I have had the oven on a lot for other baking prior to mixing this bread up, I know this bread won't take quite the 45-50 minutes.
2) Split mixture into two loaf pans that are well greased and floured. Bake at 325 degrees for 45-50 minutes also.
3) Fill two -- "mini loaf" pans 2/3's full in each spot. Bake at 325 degrees for 25-30 minutes. (Batter makes 14-16 mini loaves)
4) Use 2 muffin pans filling each spot 1/2 to 2/3s full in each spot. Bake at 325 degrees for 25 minutes. Batter makes 23-24 muffins.
I've made this bread in both gas and electric ovens. When making this bread in an electric oven, I needed to make sure the rack was in the middle. Gas, I moved the rack one notch above the middle.
NOTE: Do not use sugar replacement in this recipe as it does not turn out well at all.