1 cup butter flavored shortening
1 cup milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup chopped pecans
3 1/2 cups cooked white pinto beans
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the shortening and milk until light and fluffy. Beat in the vanilla, blending well. Combine the flour, baking powder, baking soda and cinnamon; mix into the creamed mixture. Mix the salt and pecans into the creamed mixture.
Spread evenly into the prepared pan. Bake in the preheated oven for 5 minutes, or until the bottom of the pan springs back when touched. Cool slightly before removing from pan.
To serve, remove pan from pan, and place on a cooling rack. Dip crust in butter and corn syrup mixture to seal, then toss in pecans. Garnish with nuts and pecans. Return to pan for a few minutes to cool. Cool completely before glazing.
To make the glaze: In a large bowl, beat cream cheese, 1 cup flour, baking powder, baking soda and cinnamon until smooth. Blend the pecans and pecans into the cream cheese mixture, and sprinkle on top of the pecans and pecans.
Place the pinto beans on top of the peas, leaving a 1/2 inch border in the center. Cover the border with foil, then seal with a fork. Place bread slices on the border of the pinto bean, then foil it.
Bake in preheated oven for 30 minutes.