Berry Bean Bread
Prepared by: Susan Mills-Gray,
University of Missouri Extension
September 4, 2016
Yield: Makes 1 loaf or 24 muffins (serving size: 1/12 of loaf or 2 muffins)
- 3 cups all-purpose flour
- 3/4 cup white, granulated sugar (can use low calorie sugar substitute)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1½ cups cooked pinto beans, cooked without salt
- 2/3 cup orange juice
- 1 large egg
- 1 cup nonfat milk
- 1 tablespoon grated orange peel
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen cranberries, chopped
- 1/2 cup walnuts, chopped
- Preheat oven to 350°F. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
- Puree pinto beans with orange juice in a food processor until smooth.
- Add pureed beans, egg, and milk, to flour mixture. Stir just until flour mixture is moistened. Add orange peel, blueberries, cranberries and walnuts to flour and bean mixture. Stir just until combined.
- 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. Cool for 10 minutes. Remove from loaf pan or muffin cups. Store in airtight container.
Nutrition information per serving (3/4 cup)
Total Fat: 4g
Saturated Fat: <1g
Source: U.S. Dry Bean Council
Preparing Dry Beans
Pinto Bean Applesauce Rasin Cookies
Spicy Pinto Bean Hummus
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Thursday, September 08, 2016