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My mom use to make this and serve it to guests, and when they reached for a second slice, then she would tell them what the secret ingredient was! But I thought I would tell you straight up, and be honest with you, this bread is not only delicious but has a can of pork and beans in it. Plus with summer here and with good food sales, pork and beans are really cheap right now, you can stock up and make this delicious treat come the holidays.

Pork and bean bread
from: my Mom, Mary (I don’t know where she got the recipe)
350 degree oven

2 c raisins (I happen to have golden raisins, so that is what I used)
2 T sherry or water if desired

Combine sherry and raisins in a medium sauce pan. Stir to mix the liquid throughout the raisins. Turn heat on, when hot, stir again. Turn off heat, cover the pan and let the raisins soak up the sherry.

Coarsely chop about 2 c walnuts, set aside.

Empty a can of pork and beans into a mixing bowl. Use a potato masher to create a smooth liquid.

It will look like this………………………..

To the bean liquid, add 3 eggs, 1/2 c oil, 2 t vanilla and 2 c sugar.
Beat well.

In a separate bowl, add 2 c flour, 1 c whole wheat flour, 1/2 t salt, 1/2 t baking powder, 1 t baking soda and 2 t Cinnamon. Whisk together to incorporate all ingredients evenly.

Combine the dry ingredients into the wet ingredients, along with the raisins, mix to combine. Do not mix until smooth. Quick breads are best with a quick mix, and not beaten until smooth.

Prepare 2 loaf pans, or my favorite 6 little pans.

Divide batter evenly among the pans, sprinkle with the walnuts.
Bake in a preheated oven at 350 degrees.
30-35 minutes for small pans, 45-50 for regular size pans.

Let cool in pans, 10 minutes. Remove and cool completely on a rack or clean towel. Wrap for storage, freezes very well.

You won’t be sorry, really!

For more great ideas and food, visit Mom’s Sunday Cafe.

Thanks for stopping by, I appreciate it.