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    You are in: Home / Recipes / Graham Cracker Brown Bread Recipe
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    Graham Cracker Brown Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    AmyZoe's Note:

    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.

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    Ingredients:

    Serves: 32

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375.
    2. 2
      Grease and flour bottoms of two 8x4 inch loaf pans.
    3. 3
      In large bowl, beat graham cracker crumbs and shortening (I used butter) with electric mixer on medium speed until well blended.
    4. 4
      Add buttermilk, molasses, and eggs. Beat well.
    5. 5
      In small bowl, mix flour baking soda, salt, and nutmeg.
    6. 6
      Add to graham cracker mixture and beat at low speed until well blended. Fold in raisins and pour batter into pan.
    7. 7
      Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
    8. 8
      Cool 10 minutes.
    9. 9
      Remove from pans to cooling rack.
    10. 10
      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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    Nutritional Facts for Graham Cracker Brown Bread

    Serving Size: 1 (44 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 121.7
     
    Calories from Fat 38
    31%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 12.1 mg
    4%
    Sodium 198.4 mg
    8%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 9.3 g
    37%
    Protein 2.0 g
    4%

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