Berry Bean Bread

September 18, 2013

Makes 1 loaf of bread or 24 muffins (12 servings)

3 cups all-purpose flour

¾ cup white, granulated sugar (can use low calorie sugar substitute)

1 tablespoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

1 ½ cup cooked navy beans, cooked without salt

2/3 cup orange juice

1 large egg

1 cup nonfat milk

1 tablespoon grated orange peel

½ cup fresh or frozen blueberries

½ cup fresh or frozen cranberries, chopped

½ cup walnuts, chopped

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
  3. Puree navy beans with orange juice in a food processor until smooth.
  4. Add pureed navy beans, egg, and milk, to flour mixture. Stir just until flour mixture is moistened.
  5. Add orange peel, blueberries, cranberries and walnuts to flour and bean mixture. Stir just until combined.
  6. Pour into greased loaf pan or divide between 24 muffin cups (greased or lined with paper liner). Bake for loaf for 20-30 minutes (bake muffins for 15-20 minutes) or until an inserted toothpick comes out clean.
  7. Cool for 10 minutes. Remove from loaf pan or muffin cups. Store in airtight container.
Posted in: Appetizers, Low Sodium, Recipes, Side Dish Beans