Pinto Bean Bread | A Hearty No Yeast Bread Recipe
Pinto bean bread recipe can easily be made in minutes using a handful of ingredients from the pantry. Though this recipe is called a bread it is in fact a loaf; similar in texture to banana bread but a much more hearty option. Feel free to partner this recipe with a salad, soup, chili, stews, or consumed with homemade cultured butter and honey.
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This pinto bean bread recipe is a variation of the traditional Cherokee bean bread. Many other recipes call for the use of yeast, whereas others call for the pinto beans to be left whole instead of mushed. Regardless of how it’s made, the full flavor of the bean is present. And this is exactly what needs to be maintained!
Bean bread is a stick-to-your-bones and fill you up, kinda recipe. Though if eaten sparingly it does make for a nice side.
This loaf bread is definitely worth making on a regular basis. Or at least one a week. Maybe even twice a week.
Tips on Achieving a Delicious Pinto Bean Bread Recipe
The best type of grease to use for greasing pans is none other than lard. Yes, lard. Home rendered lard is extremely easy to make, and is a staple in every farmhouse, or urban, kitchen.
In order to create a less dense bean bread olive oil, cooking oil, and even applesauce can be added. A few tablespoons of bacon grease can also be added to give it additional flavor.
One last tip, using home canned beans makes for easy preparation. Especially when throwing together this bread at the last minute.
Now go, make this. You’ll not regret it!
Pinto Bean Bread Recipe
Pinto bean bread can be enjoyed hot out of the oven, or at room temperature. There are a plethora of ways to consume this loaf bread. For example, serve as a simple snack with homemade cultured butter and raw honey. Maybe even have it for lunch with this creamy broccoli soup. However, having it as a side with homemade corned beef or with a nice garden salad is definitely the way to go. This recipe is a keeper, that’s for sure!
Ingredients
- 1 quart size home canned pinto beans, or 1 15 ounce can from the market
- 1 1/2 cups cornmeal
- 2 eggs, beaten
- 3/4 cup buttermilk
- 2 tablespoon granulated sugar (optional)
- 2 teaspoon Redmond Real sea salt
- 1 tsp baking soda
Equipment
- stand mixer
- cast iron loaf pan
- measuring spoons
- measuring cup
- spatula
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Using a stand mixer, combine all ingredients and mix until the batter is smooth.
- Once the ingredients are mixed, use a hand help potato masher and slightly mash the beans.
- Add the bread batter to a greased loaf pan.
- Bake for 45-50 minutes. The bread is complete when the top browns and the sides gently pull from the pan.
- Remove from the loaf pan and allow to cool on a cooling rack.
Using a cast iron loaf pan creates a perfect loaf. This cast iron piece is great for baking various types of bread and is an excellent item for making meatloaf in.
Printable Recipe Card
For your convenience this recipe is now printable! Also, take a look at our homemade refried bean recipe and how to can dried beans at home.
Pinto Bean Bread | No Yeast Bread Recipe
Pinto bean bread recipe can easily be made in minutes using a handful of ingredients from the pantry. Though this recipe is called a bread it is in fact a loaf; similar in texture to banana bread but a much more hearty option. Feel free to partner this recipe with a salad, soup, chili, stews, or consumed with homemade cultured butter and honey.
Ingredients
- 1 quart size home canned pinto beans, or 1 15 ounce can from the market
- 1 1/2 cups cornmeal
- 2 eggs, beaten
- 3/4 cup buttermilk
- 2 tablespoon granulated sugar, optional
- 2 teaspoon Redmond Real sea salt
- 1 teaspoon baking soda, (aluminum free)
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Using a stand mixer, combine all ingredients and mix until the batter is smooth.
- Once the ingredients are mixed, use a hand help potato masher and slightly mash the beans.
- Add the bread batter to a greased loaf pan.
- Bake for 45-50 minutes. The bread is complete when the top browns and the sides gently pull from the pan.
- Remove from the loaf pan and allow to cool on a cooling rack.
Notes
EQUIPMENT:
stand mixer
cast iron loaf pan
Measuring Spoons
measuring cup
Spatula
Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
This bean bread recipe calls for no yeast, however, stay tuned for a recipe calling for yeast. Which, by the way, is the perfect sandwich bread.
Could you use milk kefir instead of buttermilk? I have printed this out to make. Looks delicious ?
Absolutely! It’s a 1:1 ratio.
Hi ,if I cook the beans how much should I cook for 1 loaf ,
This is exactly what I was looking for! My picky 6 yr old likes cornbread and I was thinking if I could add in some mashed beans it would be a great way to sneak in some fibre and protein.
But I think she’s like a less-dense bread. Can you tell me what quantities of olive oil and applesauce you would use to achieve that? Thanks!!
Oh! And also, I should be able to use a standard cast iron pan, instead of loaf version, yes?
Absolutely!
I don’t have canned beans, but I do have dried beans. Would I just soak those beans overnight and use like the canned beans? If I were using canned beans, do I drain those before adding to mixer? Also, I don’t have a cast iron loaf pan. Would it be better to use a metal loaf pan or a glass loaf pan? Thanks for your help. Excited to try this wheat free, yeast free recipe!
That would work too!