Prepre Pans. Spray 2 2x5x3" deep loaf pans w/Pam.
Don''t drain the pork and beans. Pur them into a food processor or blender, juice and all and process them until they''re pureed smooth w/no lumps.
2
Place the beaten eggs in a large mixing bowl. Stir in the pureed baked beans and mix them in well. Add the vegetable oil and the vanilla extract. Mix well.
Add the sugar and mix it in. Then mix in the baking soda, power, salt and cinnamon. Stir until everything in incorporated.
3
Stir in the chopped nuts. Add the flour in one-cup increments, stirring after each addition.
4
Spoon half the batter into one loaf pan and the other half int he other loaf pan.
Bake at 350 degrees for 50-60 min. Test the bread with a long food pick inserted in teh 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.
5
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.
6
Special Note: If you don''t tell anyone the name of this bread, they probably won''t ever guess it''s made with vegetarian baked beans. (Gail''s note: You can use pork and beans instead of the vegetarian baked beans. I used fat-free baked beans in this recipe.)
