3-Ingredient High-Protein Navy Bean Bread

3-Ingredient High-Protein Navy Bean Bread

An easy flourless navy bean bread made with just three ingredients: canned navy beans, eggs, and baking powder. This soft, tender, moist loaf requires no yeast, kneading, or rising time. Perfect for breakfast toast, open-faced sandwiches, and savory snacks.

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Course: Bread, Breakfast, Snack

Cuisine: American-Inspired

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

Calories: 100kcal

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 navy 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 navy beans thoroughly. Pat the beans dry gently with paper towels to remove excess moisture.
Add the drained navy beans and 4 large eggs to a blender or food processor.
Blend until the bean and egg mixture becomes completely smooth and creamy, scraping down the sides as needed.
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 spatula.
Bake at 350°F (175°C) for approximately 35 to 45 minutes, until the top becomes lightly golden, the center sets, and a toothpick comes out without wet batter. Aim for an internal temperature of approximately 200°F (93°C).
Let the loaf cool in its pan for 10 minutes. Transfer to a wire rack and allow it to cool completely before slicing.
Cut into approximately 8 slices. Toast if desired and serve 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 navy 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. Blend beans and eggs until completely smooth. Add baking powder and blend briefly. Stir in optional seasonings. Pour into prepared loaf pan, smooth the top, and bake for approximately 35 to 45 minutes until lightly golden and set in the center. A toothpick should come out without wet batter; 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 bread has a naturally moist, dense texture rather than the airy crumb of conventional yeast bread. Toasting creates a firmer golden surface and improves the eating texture. Serve with avocado, hummus, cream cheese, eggs, or other savory toppings. For strict gluten-free preparation, verify that the navy beans and baking powder are gluten-free and free from relevant cross-contact. Refrigerate fully cooled bread promptly 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. Do not store this moist egg-based loaf at room temperature for extended periods. Estimated nutrition is per slice, assuming 8 slices and no optional seasonings or toppings. Exact values depend on the drained bean weight, egg size, baking powder brand, and slice thickness. The term high-protein is descriptive of the ingredients rather than a verified regulatory protein-content claim.

Nutrition