2 c. sugar
1 c. vegetable oil
3 eggs
1 (16 oz.) can pork and beans
2 c. flour
1 tsp. 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 pork and bean cans 2/3 full with batter. Place cans on a baking sheet and bake 45-50 minutes, testing for doneness with toothpick. Cool completely on a wire rack before removing bread from cans. Bread may also be baked in two 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans at 325 degrees for 50-55 minutes.