Easy, Elegant Baked Bean Bread

Building on the idea of barbecue items from yesterday, because of the unseasonably hot weather we are having, I decided to make baked bean bread. Pork and beans is a common Southern barbecue staple but a really good vegan substitute is baked beans. Since they are complete in a sauce from the can, why not take advantage of the quality protein that they provide (it contains all eight essential amino acids) and bake them in a bread?

This is a yummy quick bread with raisins and pecans. No molasses is needed because the baked beans have some in the sauce so the sugar is low. The crumb is moist and the spices liven up the loaf.

Sweet Baked Bean Bread

1/3 cup raisins
1/3 cups boiling water
1/4 cup applesauce
1/2 can baked beans
1/3 cup sunflower oil
1 cup whole wheat pastry flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/4 tsp ginger
1/4 tsp cloves, ground
1/3 cup pecans, chopped

1. Preheat oven to 325 degrees.

2. Mix raisins in hot water and set aside.

3. Spray inside of 8 1/2″ loaf pan and set aside.

4. Mash baked beans with sugar in a mixer or food processor.

5. Add oil and vanilla and process.

6. Combine dry ingredients together (excluding nuts and raisins) and add to mixer or food processor.

7. Drain water off of raisins and reserve.

8. If using a food processor, remove batter and fold in nuts and raisins.

9. If batter is too stiff, fold in reserved raisin water.

10. Pour batter into the loaf pan.

11. Bake for 45 minutes.

12. Insert a wooden toothpick in the center. If it comes out clean, the loaf is ready.

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