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: 1 hr
• Serves: 32
• Yields: 2 loaves

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

1. Heat oven to 375.
2. Grease and flour bottoms of two 8x4 inch loaf pans.
3. In large bowl, beat graham cracker crumbs and shortening (I used butter) with electric mixer on medium speed until well blended.
4. Add buttermilk, molasses, and eggs. Beat well.
5. In small bowl, mix flour baking soda, salt, and nutmeg.
6. Add to graham cracker mixture and beat at low speed until well blended. Fold in raisins and pour batter into pan.
7. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes.
9. Remove from pans to cooling rack.
10. Cool completely, about 1 hour (I messed up this step and had to have some right away because it smelled so good).