Prep 10 mins
Cook 1 hr
A delicious way to use up leftover graham cracker crumbs. I like cooking this bread in a round loaf pan or coffee can similar to old-fashioned brown bread, but it can also be cooked in a small loaf pan (8x4-inch). This is a dense, not too-sweet bread that is great served with hot dogs and beans. Recipe adapted from Cooking Light (March 2003).
- 4 teaspoons graham cracker crumbs
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1 cup graham cracker crumbs
- 1 egg
- 1⁄4 cup molasses
- 1 cup sour milk or 1 cup buttermilk
- 1 cup raisins
- Preheat oven to 350°F.
- Coat a round loaf pan or coffee can with cooking spray and dust with 4 teaspoons graham cracker crumbs.
- Alternately use 8x4-inch loaf pan.
- Combine dry ingredients (flour-salt) in large bowl.
- Cream butter or margarine in large bowl at medium speed until smooth.
- Gradually add 1 cup graham cracker crumbs, beat until combined (2 minutes).
- Add egg and beat 1 more minute.
- Add molasses and beat until combined.
- Beating at low speed, add flour mixture and buttermilk alternately to batter, beginning and ending with flour until blended.
- Stir in raisins.
- Pour into prepared pan.
- Bake for one hour or until toothpick comes out clean.
Ellie, this is an interesting bread...we liked it lots cause its different and not so sweet..next time I will do 1/2 raisens and 1/2 nuts..TY