Graham Cracker Brown Bread
"I wanted to make bread for a holiday meal, but I didn't want to mess with a yeast bread. I found a molasses substitute (recipe is posted on my page) that was seamless. I also substituted a splash of vinegar in the milk to make buttermilk. This is a Pillsbury Bake-off Winner from Grace M. Kain of West Boothbay of Harbor, Maine from Bake-off Contest 10, 1958. I found this recipe from the Pillsbury Christmas 2009 cookbook. This is a definite make-again recipe."
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
2 loaves
- Serves:
- 32
ingredients
- 2 cups graham crackers (crumbs or finely crushed, 30 squares)
- 1⁄2 cup shortening
- 1 3⁄4 cups buttermilk
- 3⁄4 cup molasses
- 2 eggs, slightly beaten
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon ground nutmeg (or increase to 1/2 tsp ground nutmeg)
- 1 cup raisins
directions
- Heat oven to 375.
- Grease and flour bottoms of two 8x4 inch loaf pans.
- In large bowl, beat graham cracker crumbs and shortening (I used butter) with electric mixer on medium speed until well blended.
- Add buttermilk, molasses, and eggs. Beat well.
- In small bowl, mix flour baking soda, salt, and nutmeg.
- Add to graham cracker mixture and beat at low speed until well blended. Fold in raisins and pour batter into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Remove from pans to cooling rack.
- Cool completely, about 1 hour (I messed up this step and had to have some right away because it smelled so good).
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
