25+ Delicious Black Bean Flour Bread Recipes for a Healthier You

In the world of baking, black bean flour is an unsung hero, bringing unique flavor, nutrition, and versatility to a wide range of recipes.

As a gluten-free alternative, black bean flour is not only rich in protein and fiber, but it also adds a delightful depth to baked goods.

Whether you’re looking for a hearty bread to accompany your meals, a sweet treat to enjoy with your coffee, or a savory option for a cozy brunch, black bean flour can transform traditional recipes into healthier delights.

In this article, we’ll explore over 25 innovative black bean flour bread recipes that will elevate your baking game while satisfying your taste buds.

From classic loaves to creative muffins and everything in between, there’s a black bean flour bread recipe here for everyone!

25+ Delicious Black Bean Flour Bread Recipes for a Healthier You

As you explore the diverse world of black bean flour bread recipes, you’ll discover how this nutritious ingredient can enhance your baking repertoire.

Each recipe not only highlights the unique flavor of black bean flour but also provides a healthier alternative to traditional breads.

Whether you’re gluten-free, seeking higher protein options, or simply want to experiment with new flavors, these recipes are sure to inspire you.

So, roll up your sleeves, gather your ingredients, and let the magic of black bean flour take your baking to new heights.

With over 25 recipes to choose from, you’re bound to find a few favorites that will become staples in your kitchen!

Black Bean Flour Banana Bread

This black bean flour banana bread is a nutritious twist on classic banana bread, adding a rich, earthy flavor from the black bean flour that pairs perfectly with the natural sweetness of bananas. The black bean flour also makes this loaf high in protein and fiber, giving you a satiating snack or breakfast option with a softer crumb. Enjoy it warm with a spread of almond butter or a drizzle of honey for extra sweetness.

Ingredients:

• 1 cup black bean flour
• 1 cup oat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup coconut sugar or brown sugar
• 3 ripe bananas, mashed
• 2 large eggs
• ⅓ cup melted coconut oil or olive oil
• 1 tsp vanilla extract
• ¼ cup dairy-free or regular yogurt (optional, for extra moisture)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine black bean flour, oat flour, baking soda, baking powder, salt, cinnamon, and coconut sugar.
3. In another bowl, mix the mashed bananas, eggs, melted coconut oil, vanilla extract, and yogurt (if using).
4. Gradually fold the wet ingredients into the dry ingredients, stirring just until combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This black bean banana bread has a delightful texture with just the right balance of sweetness. It’s packed with fiber and protein, making it a great way to satisfy your sweet cravings without sacrificing nutrition.

Black Bean Flour Herb Focaccia

This black bean flour herb focaccia brings a savory and wholesome touch to classic Italian bread. The black bean flour adds a rich flavor and hearty texture, making it the perfect side for soups, salads, or sandwiches. The herbs and olive oil add a Mediterranean flair that elevates this bread to a gourmet level while keeping it gluten-free and protein-rich.

Ingredients:

• 1 cup black bean flour
• 1 cup gluten-free all-purpose flour (or regular if not gluten-free)
• 1 tsp salt
• 1 tsp sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water
• ¼ cup olive oil, plus extra for drizzling
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Flaky sea salt, for topping

Instructions:

1. In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine black bean flour, gluten-free flour, and salt.
3. Pour in the yeast mixture and olive oil, mixing until a dough forms. Knead lightly until smooth.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
6. Press the dough into a rectangle on the baking sheet, about ½-inch thick. Use your fingers to create small dimples in the dough.
7. Drizzle with additional olive oil, sprinkle with dried rosemary, thyme, and flaky sea salt.
8. Bake for 18-22 minutes until the focaccia is golden brown and has a slightly crisp crust.

This herb focaccia is delightfully fragrant with a satisfyingly chewy texture and a touch of richness from the olive oil. Serve it warm with olive oil and balsamic vinegar for dipping, and you’ll be transported to a rustic Italian kitchen.

Black Bean Flour Zucchini Bread

Black bean flour zucchini bread is an unexpectedly delicious way to add veggies and protein to a baked treat. The zucchini makes this bread incredibly moist, while the black bean flour gives it a hint of savory depth. With a touch of cinnamon and a sprinkle of nuts, this bread is both hearty and comforting, ideal for a healthy snack or breakfast option.

Ingredients:

• 1 cup black bean flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup coconut sugar or brown sugar
• 1 ½ cups grated zucchini (squeezed dry)
• 2 large eggs
• ⅓ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix black bean flour, almond flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
3. In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring gently to combine.
5. Fold in the grated zucchini and walnuts (if using), mixing until evenly incorporated.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This zucchini bread is tender, flavorful, and nutrient-dense, thanks to the black bean flour and almond flour combination. It’s perfect for enjoying with a spread of cream cheese or just on its own for a tasty, health-conscious treat.

Black Bean Flour Chocolate Chip Cookies

Indulge in these rich and chewy chocolate chip cookies that incorporate black bean flour for added protein and fiber. These cookies are not only gluten-free but also boast a deep chocolate flavor that will satisfy any sweet tooth. The black bean flour complements the chocolate beautifully, creating a cookie that is both wholesome and delicious. Serve them warm with a glass of milk or your favorite non-dairy alternative for a delightful treat.

Ingredients:

• 1 cup black bean flour
• ½ cup almond flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar or brown sugar
• ½ cup maple syrup or honey
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chocolate chips (dairy-free if desired)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine black bean flour, almond flour, baking soda, salt, and coconut sugar.
3. In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate chip cookies are a delightful way to enjoy a classic favorite while sneaking in some extra nutrients. With their fudgy texture and rich flavor, you’ll find it hard to believe they’re made with black bean flour. Perfect for dessert or as a snack, they’re sure to become a family favorite.

Black Bean Flour Pizza Crust

This black bean flour pizza crust is a healthy and delicious alternative to traditional pizza dough. With a protein-packed base, this crust is not only gluten-free but also offers a unique flavor profile that pairs well with a variety of toppings. Crispy on the outside and chewy on the inside, this pizza crust is sure to impress anyone looking for a nutritious pizza option that doesn’t compromise on taste.

Ingredients:

• 1 ½ cups black bean flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp garlic powder (optional)
• 1 tsp Italian seasoning (optional)
• 1 cup water
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 425°F (220°C). Line a pizza stone or baking sheet with parchment paper.
2. In a mixing bowl, combine black bean flour, baking powder, salt, garlic powder, and Italian seasoning.
3. Gradually add water and olive oil to the dry ingredients, stirring until a dough forms. If the dough is too sticky, add a little more flour until manageable.
4. Transfer the dough to the prepared baking sheet and press it into a round shape, about ¼ inch thick.
5. Bake the crust for 15 minutes, then remove from the oven and add your favorite pizza toppings.
6. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the toppings are cooked through and the crust is golden.

This black bean flour pizza crust is a versatile and nutritious base for your favorite toppings. It offers a unique taste that pairs well with various ingredients, from classic tomato sauce and cheese to more adventurous toppings like roasted vegetables or pesto. It’s a perfect option for family pizza night, allowing everyone to customize their slices while enjoying a healthier twist on a beloved dish.

Black Bean Flour Pumpkin Bread

This black bean flour pumpkin bread is a seasonal favorite that brings together the warm, cozy flavors of fall in a nutritious package. The addition of black bean flour adds a hearty texture and boosts the protein content, while the pumpkin contributes moisture and a subtle sweetness. This bread is perfect for breakfast, an afternoon snack, or even dessert. Spread it with cream cheese or serve it plain for a delightful treat.

Ingredients:

• 1 cup black bean flour
• 1 cup whole wheat flour (or gluten-free flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup brown sugar or coconut sugar
• 1 cup pumpkin puree
• 2 large eggs
• ⅓ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• ½ cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine black bean flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the brown sugar, pumpkin puree, eggs, melted coconut oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed. Fold in the chopped nuts if using.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread is moist, flavorful, and packed with nutrition, making it a fantastic addition to your fall baking repertoire. The unique combination of black bean flour and pumpkin creates a deliciously wholesome treat that you can enjoy any time of year, and it’s sure to be a hit with family and friends alike.

Black Bean Flour Blueberry Muffins

These black bean flour blueberry muffins are a nutritious twist on classic blueberry muffins, making them a perfect breakfast or snack. The black bean flour adds a mild, nutty flavor and makes these muffins extra satisfying with added protein and fiber. Bursting with juicy blueberries, these muffins are moist, naturally sweet, and have a delicate crumb, perfect for pairing with your morning coffee or tea.

Ingredients:

• 1 cup black bean flour
• 1 cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar or brown sugar
• ½ cup almond milk (or any milk of choice)
• 2 large eggs
• ⅓ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine black bean flour, oat flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These blueberry muffins are a wholesome, tasty way to start your day or enjoy a snack. The black bean flour adds a subtle richness, and the blueberries add a burst of freshness, making each bite deliciously satisfying.

Black Bean Flour Flatbread

This black bean flour flatbread is a quick, easy, and healthy alternative to traditional flatbreads. Perfect for dipping, wrapping, or topping with your favorite ingredients, this flatbread is packed with protein and fiber. The black bean flour gives it a unique, slightly earthy flavor that pairs well with Mediterranean or Middle Eastern-inspired dishes.

Ingredients:

• 1 cup black bean flour
• 1 cup chickpea flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp garlic powder (optional)
• ¾-1 cup warm water
• 2 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine black bean flour, chickpea flour, salt, baking powder, and garlic powder.
2. Gradually add warm water, starting with ¾ cup, and mix until a dough forms. Add more water if needed, a tablespoon at a time, until the dough is soft but not sticky.
3. Divide the dough into 4-6 equal pieces and roll each into a ball.
4. On a lightly floured surface, roll each ball into a thin round, about ¼ inch thick.
5. Heat a skillet over medium heat and brush with a small amount of olive oil.
6. Place one flatbread in the skillet and cook for 2-3 minutes on each side, until golden and slightly puffed. Repeat with the remaining flatbreads.
7. Serve warm, or store in an airtight container for up to three days.

This black bean flour flatbread is deliciously versatile, with a satisfying texture and earthy flavor. Pair it with hummus, use it as a wrap, or enjoy it as a base for flatbread pizza. It’s an easy recipe you’ll want to make regularly.

Black Bean Flour Carrot Cake

A healthier spin on classic carrot cake, this black bean flour version is packed with flavor and nutrients. The black bean flour adds protein and fiber, while the carrots add natural sweetness and moisture. With warm spices and a fluffy, moist texture, this carrot cake is a treat that feels indulgent but offers a nutritious boost.

Ingredients:

• 1 cup black bean flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup coconut sugar or brown sugar
• 1 ½ cups grated carrots
• 2 large eggs
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup crushed pineapple, drained (optional, for extra moisture)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine black bean flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar.
3. In another bowl, mix together the grated carrots, eggs, melted coconut oil, and vanilla extract (and pineapple if using).
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped nuts if using.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This black bean flour carrot cake is a deliciously wholesome dessert, rich in flavor and texture. Perfect for any occasion, it’s a great way to enjoy a classic treat with added nutrients and a unique twist.

Black Bean Flour Banana Bread

This black bean flour banana bread is a nutritious twist on the classic, perfect for breakfast or a healthy snack. The black bean flour adds extra protein and fiber, making this bread more filling and giving it a unique, slightly nutty flavor that pairs beautifully with the sweetness of ripe bananas. Soft, moist, and full of flavor, this banana bread is an easy way to enjoy a balanced treat.

Ingredients:

• 1 cup black bean flour
• 1 cup oat flour (or whole wheat flour)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ⅓ cup coconut sugar or brown sugar
• 3 large ripe bananas, mashed
• 2 large eggs
• ¼ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine black bean flour, oat flour, baking soda, baking powder, salt, cinnamon, and coconut sugar.
3. In another bowl, whisk together the mashed bananas, eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the walnuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This black bean flour banana bread is wholesome and delicious, making it a satisfying snack or breakfast. Enjoy it with a spread of nut butter or a drizzle of honey for extra flavor.

Black Bean Flour Pancakes

Fluffy, protein-rich, and naturally gluten-free, these black bean flour pancakes make a delicious and healthy breakfast. The black bean flour provides a slight nuttiness and a beautiful color, and it pairs well with toppings like fresh berries, yogurt, or maple syrup. These pancakes are easy to make and perfect for a nutritious start to your day.

Ingredients:

• 1 cup black bean flour
• ½ cup oat flour or almond flour
• 1 tbsp coconut sugar or regular sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions:

1. In a mixing bowl, whisk together black bean flour, oat flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the milk, egg, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side until golden.
6. Repeat with the remaining batter, serving the pancakes warm with your favorite toppings.

These black bean flour pancakes are fluffy, filling, and delicious. Perfect for a nutritious breakfast, they’re also easy to make and customize with toppings like fruit, nuts, or a drizzle of maple syrup.

Black Bean Flour Brownies

These black bean flour brownies are rich, fudgy, and packed with protein and fiber, making them a healthier choice for dessert. The black bean flour adds a unique texture and deepens the chocolate flavor without overwhelming it. These brownies are gluten-free, deliciously moist, and sure to satisfy any chocolate craving.

Ingredients:

• 1 cup black bean flour
• ½ cup cocoa powder
• 1 cup coconut sugar or brown sugar
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup melted coconut oil or butter
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together black bean flour, cocoa powder, coconut sugar, baking powder, and salt.
3. In another bowl, whisk the melted coconut oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the chocolate chips if desired.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan before cutting them into squares.

These black bean flour brownies are a delightful treat with a moist, fudgy texture and rich chocolate flavor. Perfect for a healthier dessert option, they’re a guilt-free way to enjoy a chocolatey indulgence any time of day.

Black Bean Flour Zucchini Bread

This black bean flour zucchini bread is moist, tender, and packed with nutrients. With the added fiber and protein from black bean flour and the natural moisture from zucchini, this bread is a wholesome, delicious way to enjoy a comforting treat. Perfect for breakfast, snack time, or even dessert, this zucchini bread is a healthy twist on a classic.

Ingredients:

• 1 cup black bean flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ⅓ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together black bean flour, almond flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
3. In another bowl, mix the eggs, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined, then fold in the grated zucchini and any optional add-ins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This zucchini bread is moist, flavorful, and packed with the wholesome goodness of black bean flour. Enjoy it on its own or spread with a bit of butter for an extra treat.

Black Bean Flour Garlic & Herb Biscuits

These black bean flour garlic and herb biscuits are savory, fluffy, and perfect as a side for any meal. The black bean flour provides a unique flavor and a boost of protein, while garlic and herbs add a deliciously fragrant touch. These biscuits are quick to whip up and make a delightful accompaniment to soups, salads, or roasted dishes.

Ingredients:

• 1 cup black bean flour
• 1 cup all-purpose flour (or gluten-free flour blend)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp garlic powder
• 1 tbsp chopped fresh herbs (like rosemary, thyme, or parsley)
• 6 tbsp cold butter, cut into cubes
• ¾ cup buttermilk or plant-based milk

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together black bean flour, all-purpose flour, baking powder, baking soda, salt, garlic powder, and herbs.
3. Add the cold butter cubes to the flour mixture and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and stir until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface, gently pat it to about ¾-inch thickness, and cut into rounds with a biscuit cutter.
6. Place the biscuits on the baking sheet and bake for 12-15 minutes, or until golden on top.
7. Serve warm, or store in an airtight container for up to two days.

These garlic and herb biscuits have a tender, flaky texture and savory flavor, making them a wonderful addition to any meal. The black bean flour adds a nutritious twist that complements the herbs beautifully.

Black Bean Flour Pumpkin Bread

Black bean flour pumpkin bread is a warm, spiced loaf perfect for fall. The black bean flour provides added fiber and protein, while the pumpkin adds natural sweetness and moisture. Flavored with cinnamon, nutmeg, and cloves, this pumpkin bread is a cozy, satisfying treat that’s as nutritious as it is delicious.

Ingredients:

• 1 cup black bean flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ½ cup coconut sugar or brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• ⅓ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together black bean flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and coconut sugar.
3. In another bowl, mix the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This black bean flour pumpkin bread is moist, spiced, and perfect for cool autumn days. With the warmth of the spices and the added nutrition from black bean flour, this loaf is an ideal, healthful way to indulge in seasonal flavors.

Note: More recipes​ are coming soon!