Comment on Gluten-Free Pumpkin Bean Bread by Lindsay
But did you know that one of my absolute favorite ways to use beans is in baking?! That’s right. They are the perfect addition to your muffins, bars and quick breads. And nobody knows beans better than BUSH’S®. Their beans are a naturally gluten-free plant-based protein and they select only the best beans, never compromising on ingredient quality!
Try them in these recipes too:
Baking with beans is an easy way to add some fiber and protein to your favorite snacks. My Sweet Potato White Bean Bars are one of my favorite recent recipes and since we’re in full-on Fall mode over here, I decided what better time to play off of those and give a little upgrade to a classic pumpkin bread recipe?!
This Gluten-Free Pumpkin Bean Bread couldn’t be easier. Here’s what you’ll need:
Since this is made in the food processor, it really couldn’t be easier. Just add the wet ingredients, blend until smooth, add the dry ingredients, blend again, pour into a loaf pan and bake!
Here’s the recipe:
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This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too. The whole family will love it!
You can play around with the flavor profile. Use pumpkin pie spice if you like it or try 1 tsp cinnamon, 1 tsp ginger. For a gingerbread twist, add 2-4 Tbsp molasses and 1 tsp ginger.
Make sure your gluten-free flour blend has xanthan gum in it.
You can sub cannellini beans for great northern beans.
See what I mean? So easy. Just dump, blend and bake!
Let me know if you try this one!
Enjoy!
–Lindsay–
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About Lindsay
Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!
