Graham Cracker Brown Bread

Being a chef, I like finding new recipes that use unusual ingredients. I found this one in one of the many cookbooks I have. Reading the title you would think that it would be sweet. It turns out that the bread is more savory and earthy. This bread will last for a few days at room temperature and up to a month in the freezer


Cooking spray
4tsp graham cracker crumbs
1 cup flour
1tsp baking soda
1tsp ground nutmeg
1/2 tsp salt
 1/4 cup butter
1 cup graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup buttermilk
1 cup raisins

Pre heat oven to 350.
Coat an 8x4 loaf pan with cooking spray and dust with 4 tsp. graham cracker crumbs.
Lightly measure flour into a dry measuring cup and level it off. Then combine all dry ingredients in a bowl,except the graham cracker.
Place butter in a large bowl a  beat with a mixer until smooth, about 1 minute. Add 1 cup crumb until well combined. Add egg and beat 1 minute. Add molasses and beat until combined.
Beating at low speed add flour mixture alternating with buttermilk. Beginning  and ending with flour. Beat until just blended.Stir in raisins. Pour batter into prepared pan
Bake at 350 for 1 hour until wooden tooth pick inserted comes out clean.
Cool for 15 minutes in pan then place on wire rack and finish cooling.

Makes 12 slices.

Happy Eating