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2 c. sugar
1 c. vegetable oil
3 eggs
1 (16 oz.) can pork & beans, drained
2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. raisins
1 tsp. vanilla

Preheat oven to 325 degrees. In a large bowl, mix sugar, oil, eggs, and beans, beating until smooth. In a separate bowl, combine next 4 ingredients. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill 5 greased and floured 16 ounce cans 2/3 full with batter. Place cans on a baking sheet and bake 45 to 50 minutes, testing for doneness with a toothpick. Cool completely on a wire rack before removing bread from cans. NOTE: Bread may also be baked in 2 (8 1/2" x 4 1/2" x 2 3/4") loaf pans at 325 degrees for 50 to 55 minutes.
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