Ingredients
- 250 g all-purpose flour
- 180 ml Québec maple syrup
- 115 g unsalted butter, melted
- 1 large egg
- 120 ml hot water
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
Method
- Heat the oven to 165 °C and line a 23 x 13 cm loaf pan.
- Whisk maple syrup, melted butter, egg, and hot water.
- Stir flour, baking soda, spices, and salt into the maple mixture just until combined.
- Pour into the pan and bake for 45–50 minutes, until a skewer comes out clean; cool before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Replace 150 g brown sugar with 180 ml maple syrup; reduce the hot water from 180 to 120 ml; bake at 165 °C instead of 180 °C (−15 °C).
Why Quebec maple syrup: Maple deepens gingerbread with a smooth caramel aroma while preserving its warm spice profile. It is a natural Québec variation of a classic winter loaf.
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 →