Pork and Beans Bread

I got this recipe from the book "Plum Pudding Murder" by Joanne Fluke. It taste like Zuchini Bread. Try it before you turn your nose up at it!!!!!!

1 (15 oz) can of pork and beans
4 eggs, beaten
1 cup vegetable oil
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts
3 cups all-purpose flour

Spray two 9x5x3-inch deep loaf pans with Pam. Don't drain the pork and beans. Pour them into a food processor or blender, juice and all, and process them until they're pureed smooth with no lumps. Place the beatne eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well. Add the vegetable oil and the vanilla extract. Mix well. Add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated. Stir in the chopped nuts. Add the flour in one-cup increments, stirring after each addition. Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan. Bake at 350 degrees F for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread and then tip it out onto the wire rack. Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.