Ingredients
- 240 ml Quebec maple syrup (dark, robust)
- 225 g unsalted butter, softened
- 3 large eggs, room temperature
- 280 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml whole milk
- 1 tsp vanilla extract
Method
- Preheat oven to 310 °F (155 °C). Grease and flour a 9×5 loaf pan.
- Cream butter until fluffy; gradually stream in maple syrup, beating well. Add eggs one at a time.
- Whisk flour, baking powder and salt; fold into batter alternating with milk and vanilla.
- Pour into pan and bake 55–60 min until a skewer comes out clean.
- Cool 15 min in pan, then unmould. Optionally glaze with a thin drizzle of warm maple syrup.
Conversion and rationale
Original sweetener (classic version): 200 g granulated white sugar
Conversion used: 200 g sugar → 240 ml maple syrup; reduce milk from 120 ml to 60 ml to compensate liquid; lower oven by 15 °F (from 325 °F to 310 °F) to prevent over-browning.
Why Quebec maple syrup: Maple syrup provides caramel-butterscotch depth impossible with plain sugar and delivers potassium, calcium and manganese. A direct Québec terroir product with lower carbon footprint than imported cane 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 →