Ingredients
- 180 g whole-wheat flour
- 120 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 120 ml pure Québec maple syrup
- 1 egg
- 60 ml canola oil
- 180 ml hot water
- 1 tsp grated fresh ginger
Method
- Heat the oven to 165 °C and grease a 23 x 13 cm loaf pan.
- Whisk flours, spices, baking soda, and salt.
- Stir maple syrup, egg, oil, hot water, and fresh ginger together.
- Fold the dry ingredients into the maple mixture, pour into the pan, and bake 45–50 minutes.
- Cool in the pan for 15 minutes, then transfer to a rack.
Conversion and rationale
Original sweetener (classic version): 180 g brown sugar
Conversion used: Replace the brown sugar with 120 ml maple syrup; reduce the original water by 60 ml and lower the oven by 15 °C.
Why Quebec maple syrup: Whole-wheat flour and fresh ginger make this classic loaf more substantial without icing. Maple complements the warm spices and replaces refined brown sugar with a local sweetener.
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 →