Graham Bread

Just in case you didn't already know this about me, I love quick breads. I'm a lover of carbs and a lover of quick and easy recipes; so, obviously, there is no surprise that I am a huge lover of quick breads. It's rare that I have enough time to wait on dough to rise, so I'm a fan of breads that can be mixed and baked in under an hour. I also prefer recipes that call for simple ingredients that I probably already have in my pantry. And what do ya know...this Graham Bread happens to fit all of these descriptions. Happy about this? I know I am.

Not only is this recipe super easy to make, but it is very delicious. If you are a graham cracker fanatic, then you are going to love this bread. This Graham Bread tastes just like a graham cracker, but has a soft, chewy texture. Sounds like perfection to me, since I normally prefer soft and chewy over hard and crunchy.

This slightly sweet, chewy bread comes together in less than 10 minutes and is baked and ready to devour in about an hour. A few slices of this bread would be great as toast served for breakfast, a filling snack during the day, or a delicious dessert covered in Nutella, Biscoff, peanut butter, or your favorite indulgent spread. Graham Bread throughout the day sounds like a recipe for a great day to me!

Graham Bread (adapted from Heather's French Press)
(12 slices)

1 egg
1/2 cup honey
1/2 tsp vanilla extract
1 sleeve of low fat honey graham crackers
1 cup bread flour
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
1 cup unsweetened vanilla almond milk (or other milk)

Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with nonstick cooking spray. Set aside.

Add the egg, honey, and vanilla extract to a mixing bowl. Whisk ingredients together until combined. Add the graham crackers to a food processor and process for a minute or two, or until you have graham flour. Add the graham flour, bread flour, salt, baking powder, cinnamon, and milk to the whisked egg mixture and stir ingredients until combined, careful not to over mix. (Over mixing the dough will create tough, dense bread!)

Pour the dough into prepared loaf pan. Bake for 40-45 minutes, or until bread is set. Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Once cool, cover completely and store in a cool, dry place. Bread will keep for up to 5 days.

Print this recipe!

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 140.2
Total Fat: 1.5 g
Cholesterol: 15.5 mg
Sodium: 143.4 mg
Total Carbs: 29.5 g
Fiber: 1.1 g
Sugars: 14.3 g
Protein: 2.7 g

Pros:
-Easy bread recipe (no kneading or rising!)
-Mixed and baked in under an hour
-Delicious, slightly sweet bread that is great on it's own or with other various toppings
-Keeps very well and stays moist for days
-Versatile-add chocolate chips, dried fruit, or other mix-ins to bread dough before baking

Cons:
-Does not create a very big loaf; try making this recipe into muffins to create a prettier presentation

Check out some of the link parties that I shared this recipe on!