Ingredients
One of the best things about this recipe is its incredibly short ingredient list.
- 1 can (15 oz) navy beans, drained and rinsed — Navy beans provide the body and structure of the loaf while contributing a mild flavor, fiber, and plant-based protein.
- 3 large eggs — Eggs bind the bean mixture together and provide structure, richness, and additional protein.
- 1 teaspoon baking powder — Helps the batter rise during baking so the finished bread isn’t excessively dense.
That’s all you need for the basic loaf.
Instructions
There’s no soaking, kneading, or proofing required, so preparation takes only a few minutes.
Preheat your oven to 350°F (175°C).
Prepare a small loaf pan by lining it with parchment paper or lightly greasing the inside.
Parchment paper makes removing the delicate loaf especially easy after baking.
Open the can of navy beans and pour them into a fine-mesh strainer.
Drain thoroughly and rinse well under cool running water.
Allow excess water to drain away before transferring the beans to your blender.
Rinsing removes the canning liquid and helps give the finished bread a cleaner, milder flavor.
Add the drained navy beans, 3 large eggs, and 1 teaspoon baking powder to a blender or food processor.
Blend until completely smooth and creamy.
Stop and scrape down the sides as necessary, then continue blending until you no longer see obvious pieces of beans.
A thoroughly blended batter will give the finished bread a more uniform texture.
Pour the batter into your prepared loaf pan.
Use a spatula to smooth the surface into an even layer.
Gently tap the pan against the counter once or twice to help settle the batter.
Transfer the pan to the preheated oven.
Bake for approximately 30–35 minutes, or until the center feels firm and the loaf appears set.
Insert a toothpick into the middle. It should come out mostly clean without wet batter attached.
If the center is still wet, continue baking for a few additional minutes and check again.
Remove the bread from the oven and allow it to cool in the loaf pan for approximately 10 minutes.
This gives the structure time to stabilize before the loaf is removed.
Carefully transfer the loaf to a wire rack.
Allow it to cool completely before slicing.
This step is particularly important with flourless bean-based breads because the interior continues to firm as it cools.
Once completely cooled, cut the bread into approximately 8 slices using a sharp serrated knife.
Enjoy the slices as they are, or toast them for a firmer, lightly crisp exterior.