Graham Cracker Brown Bread

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
In this version of the classic American quick bread, graham cracker crumbs take the place of whole wheat flour. Molasses is the only sweetener and is in part responsible for the unique flavor. The texture is moist, and the bread is not too sweet. Store the loaf for a few days at room temperature in a zip-top plastic bag, or wrap it tightly and freeze for up to a month. Serve as is, toasted, or with a drizzle of honey.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 180
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 2.8 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 3.3 g
Carbohydrate 30.8 g
Fiber 1 g
Cholesterol 29 mg
Iron 1.5 mg
Sodium 319 mg
Calcium 54 mg

Ingredients

Cooking spray
4 teaspoons graham cracker crumbs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup butter, softened
1 cup graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup fat-free buttermilk
1 cup raisins

Preparation

Preheat oven to 350°.

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup crumbs; beat until well combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses, and beat until well combined.

Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note:

March 2003