Ingredients
- 125 ml Quebec maple syrup
- 85 ml neutral oil
- 2 large eggs
- 250 g all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 300 g apples, grated (3–4 medium)
- 60 ml water
Method
- Whisk maple syrup, oil, and eggs until emulsified.
- Fold in flour, baking powder, salt, and cinnamon; stir in grated apples.
- Add water to achieve thick batter consistency.
- Pour into greased loaf pan; bake at 160 °C for 50–55 min until toothpick emerges clean.
- Cool in pan 10 min, then invert onto rack.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Use 125 ml maple syrup (replaces 150 g brown sugar); add 60 ml water to compensate for volume; reduce oven temp by 15 °C; maple's minerals complement apple's tannins.
Why Quebec maple syrup: Maple syrup's caramel character mirrors the natural sugars in apples, creating harmony. Quebec maple and local apples celebrate regional terroir together.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →