Reviewed: Mar. 3, 2012

First of all, I did make a couple of changes. This is what I changed. For the oil, I used 1/2 cup of grapeseed oil and 1/2 cup of plain fat free Greek Yogurt. Based upon other reviews, I decreased sugar to 1 1/2 cups and increased the cinnamon to 2 teaspoons. As for the pork and beans, I used a 99% vegetarian pork and bean that I ran through my food processor to puree them. I added raisins and pecans pieces(found in the baking isle). When hubby got home, he tried them, really liked them, then I told him what was in them. He was really surprised but said it allowed him to try them with an open mind. He also said they are really, really good. Even asked if I could try making them in lemon flavor, lemon poppyseed, or vanilla by using a white been. Lol...he's all into this. This recipe is definitely a keeper. Almost forgot to mention, I made this into cupcakes. Baked them for about 18 minutes, but that time will vary depending upon oven. Happy snacking.

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Reviewer:

bakingthetimeaway

Cooking Level: Expert

Reviewed: Feb. 12, 2012

I don't know if it is because I know the beans are in there, but I can taste them. It's OK. Definitely fun to make and share.

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Reviewer:

VARUCADARLING

Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

Reviewed: Feb. 1, 2012

Three stars because its definitely unique! I thought, with the addition of much more spice, it was a tasty and moist quick bread. Had left over baked beans from dinner and decided to make a loaf of this bean bread. It may be psychological but I felt like it had a grainy texture, reminiscent of added fiber. A quick recipe worth trying.

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Reviewer:

cclno96

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Family loved it! Said it tasted like a dessert spice cake.

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Reviewer:

xsomber_resplendencex

Cooking Level: Beginning

Reviewed: Aug. 29, 2010

Does this really turn out as good as you think it would? No.....it's BETTER. I don't use two cups of sugar, one is plenty and I also use butter or margerine instead of vegetable oil. Instead of just cinnamon, I'll add two teaspoons of pumpkin pie spice and I soak my raisins in hot juice or rum (making sure to drain them well) before adding them to the batter. It is one of those spice cakes where people remark on "OMG, this is SO good....how did you make it?" and then once they find out, they HAVE to make it themselves so they can fool someone else. This is also good as cupcakes with a Cream Cheese Frosting. GREAT for White Trash Parties!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 26, 2010

I made this cake on April Fool's day for my work and it was GOBBLED down pronto! I had put a sign up saying..."can you guess the secret ingredient?" and everyone was coming up to me wanting to know what it was! Great way to get fiber! Thank You!

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Reviewer:

claire

Reviewed: May 10, 2009

Yes, just like everyone else, I too was skeptical. But let me tell you all, delicious!!! Don't change a thing. Follow the recipe and it will turn out great. I have a pet peeve, when people don't follow the recipes and change things around then give less than 5 stars, it makes me mad. Very good cake. I made the 2 loaves. Tastes like a pumpkin type flavor. I will definately make it again and again. Thanks for the submission.

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Reviewer:

D'Borah

Cooking Level: Expert

Reviewed: Feb. 2, 2009

Awesome! Banana/Zucchini/Pumpkin bread-ish. Kinda on the sweet side, but great texture, color, and flavor. I wish I had the cans because that would just add to the class of the whole thing.

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The Carver Clan

Cooking Level: Intermediate

Reviewed: Jan. 29, 2009

Very interesting. I was looking for stuff to do to use up my baked beans and came across this and knew even if it turned out horrible I had to try it. It's actually really good. I used Heinz baked beans in tomato sauce. I ran out of white sugar, so it ended up being about 1.33 of white, and another third of brown. It made 4 mini loafs and 6 muffins. I was a little weary tasting it knowing what had gone in, but it's quite good. The rains are a good addition as well. It doesn't look like the main picture, but more like the ones other people have uploaded of a very light bread.

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Reviewer:

akajb

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jan. 21, 2009

I disagree w/the reviewer that said the point of this bread isour health. the point is for it to taste good and give pleasure. If you make it as written it will do just that and when you reveal to people what is actually in it you get to giggle at their surprised looks.

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