Graham Cracker Brown Bread

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).

• Ready In: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
2. Coat a round loaf pan or coffee can with cooking spray and dust with 4 teaspoons graham cracker crumbs.
3. Alternately use 8x4-inch loaf pan.
4. Combine dry ingredients (flour-salt) in large bowl.
5. Cream butter or margarine in large bowl at medium speed until smooth.
6. Gradually add 1 cup graham cracker crumbs, beat until combined (2 minutes).
7. Add egg and beat 1 more minute.
8. Add molasses and beat until combined.
9. Beating at low speed, add flour mixture and buttermilk alternately to batter, beginning and ending with flour until blended.
10. Stir in raisins.
11. Pour into prepared pan.
12. Bake for one hour or until toothpick comes out clean.