Best Graham Cracker Brown Bread Recipes

GRAHAM CRACKER BROWN BREAD

Steps:

• 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.

GRAHAM CRACKER BROWN BREAD

Steps:

• Heat oven to 375°F. Grease and flour bottoms only of two 8 x 4-inch loaf pans. In large bowl, combine graham cracker crumbs and shortening beat until well blended. Add buttermilk, molasses and eggs blend well. In small bowl, combine flour, baking soda, salt and nutmeg mix well. Add to graham cracker mixture mix at low speed until well blended. Fold in raisins. Pour batter into greased and floured pans.Bake at 375°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes remove from pans. Cool on wire racks. Wrap tightly and store in refrigerator.*TIP: To substitute for buttermilk, use 5 teaspoons vinegar or lemon juice plus milk to make 1 3/4 cups.HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above.Nutrition Per Serving: Calories 110 Protein 2g Carbohydrate 17g Fat 4g Sodium 180mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.