Ingredients
- 200 g pitted chopped dates
- 240 ml boiling water
- 1 tsp baking soda
- 220 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100 g softened butter
- 150 ml Québec maple syrup
- 2 large eggs
- 100 g chopped walnuts
- 1 tsp vanilla extract
Method
- Heat the oven to 165°C and line a 900 g loaf pan.
- Pour the boiling water over the dates, stir in the baking soda, and rest for 10 minutes.
- Whisk the flour, baking powder, and salt; beat the butter with maple syrup, then add the eggs and vanilla.
- Fold in the dry ingredients, date mixture, and walnuts.
- Bake for 45–50 minutes, until a skewer comes out with a few moist crumbs.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace 200 g brown sugar with 150 ml maple syrup; keep the dates as fruit rather than added sweetener, reduce no other liquid because the date mixture supplies necessary moisture, and bake 15°C lower than the classic 180°C setting.
Why Quebec maple syrup: Dates provide traditional richness while maple adds a cleaner, woodsy finish and highlights the walnuts. The result uses fruit and Québec syrup instead of refined sugar.
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 →