Tuesday, December 14, 2010

Pork and Bean Bread

I have been thinking a lot about beans lately and a lot about bread. So when I ran across this recipe for Pork and Bean Break I was interested.

So what is the deal with beans in a sweet bread you ask? Well in many baked goods (cookies, cake, brownies) you can use beans as a fat replaceer.  In this recipe I am not sure how much fat is being replaced but the beans also act as the "fruit" for this bread. Usually when I make a sweet bread I use bananas or zucchini to give the bread moisture and flavor.  This bread is surprisingly good and easy to make.  And a sneaky way to get a little more fiber into your family.  If you don't have pork and beans using any canned bean or the equivalent of cooks beans with liquid can be substituted.

I got this recipe from Joanne Flukes cooking mystery Plum Pudding Murder.

Pork and Bean Bread (with my alterations)

1 can pork and beans (15 oz)  Do Not Drain
4 eggs beaten (4 TBSP egg powder plus 8 TBSP Water)
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 cup chopped nuts (I use walnuts)
3 cups flour

Spray two bread pans with Pam. Pour pork and beans with juice in the food processor or blender and process until smooth with no lumps. (if you are careful you can use your immersion blender right in the can)
Place the eggs, beans, veg oil, and vanilla  in a large bowl mix well. Add sugar,  baking soda, baking powder, salt, and cinnamon. Stir until incorporated. Add nuts. Add flour stir until combined.
Pour into bread pan. Bake 350 for 50 to 60 minutes. Allow to cool on wire rack for 20 minutes.  Can be frozen for up to 3 months.

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