Red Red Bean Bread

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It's not Banana Bread. 😉

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Dessert, Snack

Cuisine: Asian Fusion

Keyword: bread, red bean, red bean bread, red bean paste

Servings:

Calories: 815kcal

Cost: 5

Soak the red beans overnight in room temp water. Rinse the beans before cooking. Add water just to cover the beans in saucepan, bring the water to boil and change the heat to simmer for 30-35 minutes.
Drain the beans and keep the cooked liquid for the blending process. Add the cooked red beans, sugar, salt, vegetable oil and about 1 cup of red bean liquid in the blender. Add more liquid if needed. You want the consistency to be sticky enough that it doesn't fall off of a spoon but not runny. See the picture below. Save more liquid for later.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour and baking soda. In a separate bowl, cream in the butter the red bean paste first and then mix the eggs into the paste. Stir red bean paste mixture into flour mixture, add a 1/2 - 1 cup red bean liquid to the bowl, use a mixer for a better mixing result (add more red bean liquid if needed to get to the right batter consistency). Pour batter into prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then take it out onto a wire rack.