3-Ingredient Navy Bean Bread

A small, tender flourless loaf made with canned navy beans, eggs, and baking powder. Slice it for toast, open-faced sandwiches, or serving with soup.

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Course: Bread

Cuisine: American

Keyword: 3-ingredient navy bean bread, flourless bean bread, navy bean loaf, yeast-free bread

Calories: 76kcal

Equipment

8-by-4-inch loaf pan
Parchment Paper
Fine mesh strainer
Blender or food processor
spatula
Wire cooling rack
Serrated knife

Ingredients

1 15-oz can navy beans, drained, rinsed, and patted dry
4 large eggs
2 teaspoons baking powder
1 pinch salt, optional
1/4 teaspoon dried herbs, such as thyme or Italian seasoning, optional

Instructions

Preheat the oven to 350°F (175°C). Line an 8-by-4-inch loaf pan with parchment paper.
Drain and rinse the navy beans thoroughly. Pat them dry with paper towels or a clean kitchen towel.
Add the navy beans and eggs to a blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Add the baking powder and any optional salt or herbs. Pulse briefly to combine.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, until the top is golden, the center feels firm, and a toothpick inserted in the middle comes out clean.
Cool in the pan for 10 minutes. Transfer to a wire rack and cool completely.
Cut into about 8 slices and toast if desired.

Notes

Prep time is 10 minutes. Bake time is 35–45 minutes. Total time is 45–55 minutes, plus cooling. Makes 1 small loaf, about 8 slices. Refrigerate in an airtight container for up to 4 days or freeze individual slices for up to 2 months. Nutrition is estimated per slice for 8 slices and excludes optional salt and herbs. Sodium varies with the canned beans and baking powder used.

Nutrition