Ingredients
One of the biggest advantages of this recipe is its extremely short ingredient list.
- 1 can (15 oz) cannellini beans, drained and rinsed — These mild, creamy white beans provide the foundation and body of the loaf while contributing protein and fiber.
- 3 large eggs — Eggs bind the bean mixture together and provide structure, richness, and additional protein.
- 1 teaspoon baking powder — Provides leavening and helps give the loaf a lighter texture.
That’s it. No traditional flour, yeast, kneading, or complicated bread-making ingredients are required.
Instructions
Preheat your oven to 350°F (175°C).
Line a small loaf pan with parchment paper or lightly grease the inside.
Parchment paper is particularly convenient because it makes removing the finished loaf easier.
Pour the canned cannellini beans into a fine-mesh strainer.
Rinse them thoroughly under cool running water to remove the thick canning liquid.
Allow the beans to drain well before blending.
Excess water can make the batter thinner than intended, so don’t transfer them directly from the rinse water into your blender.
Place the drained cannellini beans, 3 large eggs, and 1 teaspoon baking powder in a blender or food processor.
Blend until the mixture becomes completely smooth and creamy.
Stop and scrape down the sides as necessary, then continue blending until no obvious pieces of bean remain.
Thorough blending helps create a more uniform texture in the finished loaf.
Pour the smooth bean batter into your prepared loaf pan.
Use a spatula to smooth the surface.
Gently tap the pan on the counter once or twice to help settle the batter.
Place the pan in the preheated oven and bake for 30–35 minutes.
The loaf should appear set and feel firm in the center.
Insert a toothpick into the middle. It should come out mostly clean without wet batter attached.
If necessary, bake for a few additional minutes and check again.
Remove the bread from the oven.
Allow it to cool in the pan for approximately 10 minutes.
This short resting period helps the loaf begin setting before you move it.
Carefully transfer the bread to a wire rack.
Allow it to cool completely before slicing.
Bean-and-egg breads continue firming as they cool, so cutting into the loaf while it’s still hot can make the interior seem wetter and more fragile.
Once completely cool, use a sharp serrated knife to cut the loaf into approximately 8 slices.
Enjoy the bread as-is or toast individual slices for a lightly crisp exterior.