The roasted nuts on top, are delicious!
At the time, pureeing beans to put them into a loaf of quick bread was groundbreaking!
Not so much any more, beans are used everywhere and for good reason. They are nutritious, frugal and usually take on the flavors of what they are mixed with. Making them perfect for baking with. Plus let's not forget the protein or the fiber they offer. Two important reasons to not only cook a pot of beans, and also to cook with them! Like this Pork and Bean Bread.
The other thing about this original recipe is that it called for part whole wheat flour.
Another groundbreaking kitchen ingredient for my mom's all-purpose flour kitchen! In the years since that first loaf, I have come to change out the All Purpose flour for my home milled organic white wheat flour. White whole wheat flour offers all the nutrition of whole wheat, yet a lighter flavor for baked goods like this loaf of quick bread. We also use organic white whole wheat flour for cakes, cookies and cobblers.
But otherwise the recipe is the same!
Mildly spicy, moist and so delicious. I have made this bread many times through the years. Yet the photos I have of the preparation are very old, taken many, many years ago. But this loaf is too delicious to leave in the pending file any longer! Sliced and spread with a bit of butter you just might find yourself cutting a second slice, it is that good! Like all quick bread recipes, this loaf slices best after a 24 hour standing time. But in all honesty, like every other loaf of quick bread we make, we rarely wait that long!
And should you find that you are out of those cans of pork and beans, feel free to use 2 cups of our family favorite Homemade (No)Pork and Beans!
Ingredients needed for this recipe:
- Pork and Beans
- eggs
- sugar
- oil
- raisins
- walnuts
- cinnamon
- salt
- vanilla
- baking soda
- baking soda
- whole wheat flour
You will also need the following:
- loaf pans
- small mixing bowl
- medium mixing bowl
- large mixing bowl
- hand mixer
- measuring cups
- measuring spoons
- silicone spatula
Now we are ready to begin!
aka, The Van Camps Loaf
adapted from the Van Camps can
adapted from the Van Camps can
And made in my mom's kitchen.
325-degree oven
1 c raisins
1 c boiling water
1 16 oz. can pork and beans
2 c sugar
1/2 c oil
3 eggs
1 t vanilla
2 c flour
1 c whole wheat flour
325-degree oven
1 c raisins
1 c boiling water
1 16 oz. can pork and beans
2 c sugar
1/2 c oil
3 eggs
1 t vanilla
2 c flour
1 c whole wheat flour
OR
3 c whole wheat flour, we prefer pastry grind
1 1/2 t cinnamon
1/2 t baking powder
1 t baking soda
1 c chopped walnuts, optional
Place the raisins in a small bowl, cover with the boiling water, set aside.
Place the pork and beans in a large mixing bowl, beat until beans have broken apart and the mixture is smooth.
Beat in the sugar, oil, eggs, and vanilla.
Place dry ingredients, in a medium size mixing bowl, whisk to combine.
Add to the bean mixture and combine gently.
Drain raisins, and squeeze them gently to remove the excess water clinging to them. Add the raisins and nuts if using, to the batter, and fold them in.
You may also leave the nuts for the top of the loaf, or because they are so good and good for you, add a few more to the top of the loaf before baking...
Pour into 2 prepared loaf pans. Add more chopped nuts for the top of the loaf, if desired.
Pour into 2 prepared loaf pans. Add more chopped nuts for the top of the loaf, if desired.
Bake 45-50 minutes, or until done in your oven. Cool in pans 10 minutes before turning out to cool completely.
Makes 2 loaves, one to enjoy and one to freeze or better yet, one to share with others!
Makes 2 loaves, one to enjoy and one to freeze or better yet, one to share with others!
Storage options for Pork and Bean Bread, AKA the Van Camps Loaf. Store covered or wrapped tightly at room temperature for up to three days. Store in the refrigerator for longer storage time. You may freeze for up to 30 days. Let thaw at room temperature to serve.
UPDATE:
For your convenience, a "copy and paste" version of Pork and Bean Bread, AKA the Van Camps Loaf has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Pork and Bean Bread
aka, The Van Camps Loaf
adapted from the Van Camps can
adapted from the Van Camps can
And made in my mom's kitchen.
325-degree oven
1 c raisins
1 c boiling water
1 16 oz. can pork and beans
2 c sugar
1/2 c oil
3 eggs
1 t vanilla
2 c flour
1 c whole wheat flour
325-degree oven
1 c raisins
1 c boiling water
1 16 oz. can pork and beans
2 c sugar
1/2 c oil
3 eggs
1 t vanilla
2 c flour
1 c whole wheat flour
OR
3 c whole wheat flour, we prefer pastry grind
1 1/2 t cinnamon
1/2 t baking powder
1 t baking soda
1 c chopped walnuts, optional
Place the raisins in a small bowl, cover with the boiling water, set aside.
Place the pork and beans in a large mixing bowl, beat until beans have broken apart and the mixture is smooth.
Beat in the sugar, oil, eggs, and vanilla.
Place dry ingredients, in a medium size mixing bowl, whisk to combine.
Add to the bean mixture and combine gently.
Drain raisins, and squeeze them gently to remove the excess water clinging to them. Add the raisins and nuts if using, to the batter, and fold them in.
You may also leave the nuts for the top of the loaf, or because they are so good and good for you, add a few more to the top of the loaf before baking...
Pour into 2 prepared loaf pans. Add more chopped nuts for the top of the loaf, if desired.
Pour into 2 prepared loaf pans. Add more chopped nuts for the top of the loaf, if desired.
Bake 45-50 minutes, or until done in your oven. Cool in pans 10 minutes before turning out to cool completely.
Makes 2 loaves, one to enjoy and one to freeze or better yet, one to share with others!
Makes 2 loaves, one to enjoy and one to freeze or better yet, one to share with others!
Storage options for Pork and Bean Bread, AKA the Van Camps Loaf. Store covered or wrapped tightly at room temperature for up to three days. Store in the refrigerator for longer storage time. You may freeze for up to 30 days. Let thaw at room temperature to serve.
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