3-Ingredient High-Protein Kidney Bean Bread

3-Ingredient High-Protein Kidney Bean Bread

A soft, savory flourless loaf made with canned red kidney beans, eggs, and baking powder. Prep time: 10 minutes. Bake time: 35–40 minutes. Yield: 1 small loaf (8 slices).

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Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: flourless bread, kidney bean bread, Three Ingredient Bread, yeast-free quick bread

Calories: 75kcal

Equipment

colander
Blender or food processor
8-by-4-inch loaf pan
Parchment Paper
spatula
Instant-read thermometer
Wire cooling rack
Serrated knife

Ingredients

1 15-ounce can plain red kidney beans, drained, rinsed, and patted dry
4 large eggs
2 teaspoons baking powder

Instructions

Preheat the oven to 350°F (175°C). Line an 8-by-4-inch loaf pan with parchment paper, leaving an overhang along the long sides.
Drain and rinse the canned kidney beans. Pat them dry with a clean kitchen towel or paper towels.
Add the beans, eggs, and baking powder to a blender or food processor. Add the optional salt or herbs, if using.
Blend for 1–2 minutes until smooth and pourable. Stop to scrape down the sides as needed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until the top is lightly golden and the center has set. A toothpick should come out clean or with a few moist crumbs, and the center should reach at least 160°F (71°C). If needed, continue baking and check again.
Cool in the pan for 10 minutes. Use the parchment to lift the loaf onto a wire rack, then cool completely before cutting it into 8 slices.

Notes

Use fully cooked canned kidney beans. Optional seasoning: 1/8 teaspoon fine salt or 1/2 teaspoon dried herbs. The featured photo shows an optional garnish of sesame seeds and extra cooked kidney beans. Refrigerate within 2 hours and use within 3–4 days, or freeze slices for 2–3 months for best quality. Nutrition values are approximate per slice, based on eight slices, and exclude optional additions.

Nutrition