Sweet Milk Bran Bread

​​​​​​​In 1947,  the Westport Woman’s Club  published The Connecticut Cookbook which is held in the Museum’s collection. The cookbook featured recipes from local ladies and was illustrated by noted Connecticut Artists such as Samuel E. Brown who lent this illustration to the Bread Chapter. This recipe for Sweet Milk Bran Bread was offered by Lillian Lambdin, wife of the noted Westport artist Robert Lambdin. This whole grain loaf is sweetened with molasses and dates—both of which add plenty of iron to the bread but raisins can be substituted or the dried fruit can be omitted altogether.


  • 2 cups white flour (sift before measuring)
  • 1 cup whole wheat flour
  • 1 cup bran
  • 1 cup molasses
  • 2 cups sweet milk (whole milk)
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/2 package dates or raisins, cut up


  1. Mix all ingredients well. Place in a well-greased bread pan.
  2. Bake at 300 degrees for 90 minutes.
  3. Let cool on a wire rack to room temperature before removing and serving.