Cinnamon Orange Loaf

Adding mild beans such as navy beans to muffins and quick breads helps boost the fibre content. The combination might sound strange, but once it’s baked you can’t even tell what the secret ingredient is.

Cinnamon Orange Loaf


Quantity Ingredients
3/4 cup / 175 ml all-purpose flour
3/4 cup / 175 ml whole wheat flour
1 tsp / 5 ml baking soda
1 tsp / 5 ml baking powder
2 tsp / 10 ml cinnamon
1/4 tsp / 1 ml salt
2 eggs
2/3 cup / 150 ml brown sugar
1 cup / 250 ml canned navy beans, drained, rinsed well and mashed
1/4 cup / 50 ml canola oil
1/4 cup / 50 ml milk or unsweetened soy milk
2 tbsp / 25 ml frozen orange juice concentrate
1 tbsp / 15 ml grated orange zest
2 tsp / 10 ml vanilla extract


Preheat over to 350º (180ºC).

Grease and flour a 9 x 5 inch (2 L) loaf pan.

In a large mixing bowl, combine all-purpose and whole wheat flour, baking soda, baking powder, cinnamon and salt.

In a separate bowl, whisk together eggs, sugar, beans, oil, milk, orange juice concentrate, orange zest and vanilla.

Add wet ingredients to dry ingredients; whisk to combine.

Pour batter into prepared loaf pan.

Bake for 35 to 40 minutes or until cooked through (when a knife inserted in the centre comes out clean).

Tip: If you don’t have navy beans, other mild beans such as romano or white kidney beans work equally well.

Serves 12.

Nutrition: Per 3/4-inch (2 cm) slice: 182 cal, 4 g pro, 6 g total fat (1 g saturated fat), 29 g carb, 2 g fibre, 28 mg chol, 196 mg sodium.

Source: Leslie Beck's Healthy Kitchen