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Berry Bean Bread

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

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
  • 1 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 350F. 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)

Calories: 255

Total Fat: 4g

Saturated Fat: <1g

Cholesterol: 18mg

Sodium: 183mg

Carbohydrates: 48g

Fiber: 3g

Protein: 7g



Source: U.S. Dry Bean Council


Related recipes:
Preparing Dry Beans
Southwest Lasagna
Pinto Bean Applesauce Rasin Cookies
Spicy Pinto Bean Hummus

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, September 08, 2016