Vermont Graham Bread

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.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 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

Directions

1. Preheat oven to 350F and grease a loaf pan.
2. Sift the dry ingredients together twice into a large bowl.
3. Add buttermilk; mix thoroughly.
4. Pour into prepared loaf pan and bake for one hour.