Ingredients
- 225 g butter, softened
- 180 ml Quebec maple syrup
- 4 large eggs
- 225 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 60 ml whole milk
Method
- Cream butter and maple syrup until pale and fluffy (3–4 min).
- Add eggs one at a time, beating well after each addition.
- Fold in flour, baking powder, and salt alternately with milk.
- Pour into greased loaf pan; bake at 165 °C for 55–60 min until golden.
- Cool 15 min in pan, then turn out onto rack.
Conversion and rationale
Original sweetener (classic version): 225 g white granulated sugar
Conversion used: Replace 225 g sugar with 180 ml maple syrup; reduce milk to 60 ml (syrup adds liquid); lower oven temp by 15 °C to prevent over-browning.
Why Quebec maple syrup: Maple adds subtle caramel depth and mineral notes (calcium, manganese) while supporting local Quebec producers. Natural emulsifiers in syrup improve crumb tenderness.
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 →