Recipe by mollypaul
A flavorful quick bread that also might be made into muffins. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup all-purpose flour, sifted
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 cup maple sugar (or Faux Maple Sugar or brown sugar)
- 2 cups buttermilk or 2 cups soured milk
- 2 cups graham flour