Graham Cracker Brown Bread
Elevate your homemade bread game with this wholesome and nostalgic Graham Cracker Brown Bread. This recipe combines the nutty richness of whole wheat flour with the subtle sweetness of graham cracker crumbs for a hearty, slightly sweet loaf that's perfect for breakfast or snacking. The dark brown sugar and molasses add a depth of flavor, while optional walnuts or raisins provide a delightful texture. With just 15 minutes of prep time, this quick bread bakes to perfection in under an hour, offering a moist and tender crumb with a hint of rustic charm. Serve it warm with a pat of butter, or enjoy it as a satisfying treat on its own—this versatile loaf is as comforting as it is delicious. Keywords: graham cracker bread, brown bread recipe, homemade quick bread, easy baking recipes, buttermilk bread.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.25 cups Unsalted butter
- 0.5 cups Dark brown sugar
- 0.25 cups Molasses
- 1.25 cups Buttermilk
- 1 Egg
- 0.5 cups Chopped walnuts or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the graham cracker crumbs, whole wheat flour, baking soda, and salt. Stir to mix the dry ingredients evenly.
In another medium bowl, cream together the unsalted butter and dark brown sugar using a hand or stand mixer until the mixture is light and fluffy.
Add the molasses and egg to the butter mixture, and mix until well combined.
Gradually pour in the buttermilk while mixing, ensuring the mixture is smooth and well incorporated.
Slowly add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Avoid overmixing as this can make the bread dense.
If you are adding walnuts or raisins, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm with butter or enjoy as is!
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 469.4 g | 171% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 236.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 834 mg | 64% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
