Ingredients
- 240 ml Quebec maple syrup (dark, robust)
- 230 g unsalted butter, softened
- 3 large eggs
- 360 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 120 ml whole milk
- 1 tsp pure vanilla extract
Method
- Preheat oven to 160 °C (325 °F). Grease and flour a 23×13 cm loaf pan.
- Beat butter until fluffy, then stream in maple syrup gradually, beating 3 min until pale and aerated.
- Add eggs one at a time, beating well after each addition; stir in vanilla.
- Whisk flour, baking powder, and salt; fold into butter mixture alternating with milk in three additions.
- Pour batter into pan and bake 60–65 min until a skewer comes out clean.
- Cool in pan 15 min, then turn out onto a rack. Glaze with 2 tbsp warm maple syrup for shine.
Conversion and rationale
Original sweetener (classic version): 300 g granulated white sugar
Conversion used: Replace 300 g sugar with 240 ml (≈300 g) dark maple syrup. Reduce milk from 180 ml to 120 ml to offset added liquid. Lower oven from 175 °C to 160 °C to prevent over-browning caused by maple's natural sugars.
Why Quebec maple syrup: Dark Quebec maple syrup adds earthy, caramel-woodsy depth that complements the butter-rich crumb far better than plain sugar. Its trace minerals (manganese, zinc) and lower glycemic index make this a more nutritious and locally rooted alternative.
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 →