Ingredients
- 240 g all-purpose flour
- 8 g baking powder
- 3 g salt
- 170 g softened butter
- 240 ml Québec maple syrup
- 3 eggs
- 60 ml milk
- 5 ml vanilla extract
Method
- Heat the oven to 165 °C and line a 23 cm loaf pan.
- Beat the butter and maple syrup until creamy, then beat in the eggs one at a time with the vanilla.
- Fold in the flour, baking powder, salt, and milk in alternating additions.
- Spread the batter in the pan and bake for 55–60 minutes, until deeply golden and firm.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 240 ml maple syrup; reduce the classic 120 ml milk to 60 ml and bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple supplies a mellow caramel flavor that suits the butter-rich crumb. The adaptation preserves the traditional loaf format while using a local Québec 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 →