Ingredients
- 225 g butter, softened
- 250 ml Quebec maple syrup
- 4 eggs
- 250 g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tbsp milk
Method
- Preheat oven to 150°C. Butter a loaf pan.
- Cream butter, drizzle in maple syrup, beat until fluffy.
- Add eggs one by one, then vanilla.
- Fold in flour, baking powder, salt; add milk to loosen.
- Pour into pan, bake 60–65 min until skewer comes clean.
- Cool 15 min before unmoulding.
Conversion and rationale
Original sweetener (classic version): 250 g white sugar
Conversion used: Replace 250 g sugar with 250 ml maple syrup; reduce milk from 60 ml to 2 tbsp; lower oven from 165°C to 150°C to prevent over-browning.
Why Quebec maple syrup: Maple adds caramel-vanilla depth and trace minerals (manganese, zinc) absent from refined sugar, while supporting Quebec producers with a lower-processing 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 →