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Pinto Bean-Raisin-nut Bread




Source of Recipe


Mrs. Ethel Bandy Cortez Co


Recipe Introduction


Blue ribbon winner 1960 Cortez Pinto Bean Festival

1 Cup brown sugar
1/2 cup butter/margarine
2 eggs
2 Tbsp Dark Molasses
1 1/2 Cup sieved bean pulp
1/2 cup roman meal cereal
1 1/2 cups flour
2 Tbsp baking powder
1/2 tsp salt
1/2 cup nuts
1/2 cup raisins

Cream sugar and margarine. add beaten eggs, bean pulp and molasses, beat well. Add dry ingredients, mix well. Fold in nuts and raisins. Pour into loaf pan. Bake 1 hour at 375 degrees.