Ingredients
Here’s a breakdown of what goes into this simple, hearty recipe and why each ingredient matters.
- 2 cups cooked white beans, drained and rinsed — Forms the hearty base of the bread, providing structure and a mild, neutral flavor.
- 3 large eggs — Provide structure and help bind the batter together, essentially replacing the role that flour and gluten play in traditional bread.
- 1½ teaspoons baking powder — Provides the lift needed to give this bread a light, airy texture without the use of yeast.
Instructions
This recipe comes together in just a handful of simple steps. Here’s exactly how to make it.
Drain and rinse the white beans thoroughly. Pat them gently with a clean kitchen towel to remove excess moisture. Well-drained beans help prevent the bread from becoming too wet.
Add the white beans and eggs to a high-speed blender or food processor. Blend for 1–2 minutes, scraping down the sides as needed, until completely smooth and creamy. Add the baking powder and blend for another 10–15 seconds, just until incorporated. The batter should be thick and smooth.
Preheat your oven to 375°F (190°C). Lightly grease an 8½ × 4½-inch loaf pan and line it with parchment paper if desired. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–45 minutes, or until the loaf is firm in the center and lightly golden on top. Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Transfer the loaf to a wire rack and allow it to cool completely before slicing. Cooling is important because the center continues to set as the bread cools.
Once completely cooled, slice the bread with a serrated knife. For the best texture, lightly toast the slices before serving.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
Nutrition
- Serving Size: 8–10 slices