3-Ingredient High-Protein Great Northern Bean Bread

3-Ingredient High-Protein Great Northern Bean Bread

A simple flourless bread alternative made with just three ingredients: canned Great Northern beans, eggs, and baking powder. This tender, moist loaf requires no yeast, kneading, or rising time. Enjoy toasted for breakfast, open-faced sandwiches, or savory snacks.

Print Pin

Course: Bread, Breakfast, Snack

Cuisine: American-Inspired

Keyword: 3 Ingredient Bean Bread, 3-Ingredient High-Protein Great Northern Bean Bread, Blender Bean Bread, Easy Bean Bread Recipe, Egg and Bean Bread, Flourless Great Northern Bean Bread, Gluten Free Bean Bread, Great Northern Bean Bread, Homemade Great Northern Bean Loaf, No Yeast Bean Bread, Protein Rich Bread Alternative, Simple Flourless Bread

Calories: 105kcal

Equipment

Oven
8-by-4-inch loaf pan
Parchment Paper
Blender or food processor
colander
Paper towels
measuring spoons
Silicone spatula
Wire cooling rack
Serrated bread knife
Instant-read thermometer, optional
Toaster, optional
Airtight refrigerator or freezer storage container

Ingredients

1 15-oz can Great Northern beans, drained and rinsed
4 large eggs
2 tsp baking powder
0.25 tsp salt, optional
0.5 tsp garlic powder, optional
0.5 tsp dried Italian herbs, optional

Instructions

Preheat the oven to 350°F (175°C). Line a small 8 by 4-inch loaf pan with parchment paper.
Drain and rinse one 15-ounce can of Great Northern beans thoroughly. Pat dry gently with paper towels to remove excess moisture.
Add the drained Great Northern beans and 4 large eggs to a blender or food processor.
Blend until the mixture becomes completely smooth and creamy, scraping down the sides as necessary.
Add 2 teaspoons baking powder and blend briefly until evenly combined.
If desired, stir in optional 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried Italian herbs.
Pour the batter into the prepared loaf pan and smooth the top with a silicone spatula.
Bake at 350°F (175°C) for approximately 35 to 45 minutes, until the top becomes lightly golden, the center feels firm, and a toothpick inserted into the middle comes out without wet batter. Aim for an internal temperature of approximately 200°F (93°C).
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack and allow it to cool completely before slicing.
Cut into approximately 8 slices. Toast if desired and enjoy with avocado, cream cheese, hummus, or other savory toppings.

Notes

Prep time: 10 minutes. Bake time: 35 to 45 minutes. Total time: approximately 45 to 55 minutes, plus cooling. Yield: 1 small loaf, approximately 8 slices. Oven temperature: 350°F (175°C). Use an 8 by 4-inch loaf pan lined with parchment paper. Ingredients: one 15-ounce can Great Northern beans, drained and rinsed; 4 large eggs; and 2 teaspoons baking powder. Optional seasonings: 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried Italian herbs. Drain and rinse the beans thoroughly, then pat dry to remove excess moisture. Blend beans and eggs until completely smooth and creamy. Add baking powder and blend briefly. Stir in optional seasonings. Pour into the prepared loaf pan, smooth the surface, and bake for approximately 35 to 45 minutes until lightly golden and firm in the center. A toothpick should come out without wet batter, and the center should reach approximately 200°F (93°C). Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing. This naturally flourless loaf has a moist, compact texture rather than the airy, stretchy crumb of conventional yeast bread. Toasting individual slices improves the surface texture and creates a pleasant golden finish. Serve with avocado, hummus, cream cheese, eggs, or other savory toppings. Great Northern beans have a mild flavor and creamy interior, making them suitable for this recipe. For strict gluten-free preparation, verify that the canned beans and baking powder are gluten-free and free from relevant cross-contact. Refrigerate the fully cooled loaf in an airtight container at 40°F (4°C) or colder for up to 4 days. Freeze individual slices with parchment between them for approximately 2 months for best quality. Avoid extended room-temperature storage because the loaf contains eggs and substantial moisture. Nutrition estimates assume 8 slices without optional seasonings or toppings and depend on the drained bean weight, egg size, baking powder brand, and portion size. The phrase high-protein describes the protein-containing ingredients rather than a verified regulatory nutrition-content claim.

Nutrition