Ingredients
- 250 g flour
- 1 cup maple syrup
- 225 g butter, softened
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla
- pinch salt
Method
- Cream butter, gradually beat in maple syrup until fluffy.
- Add eggs one at a time, then vanilla.
- Fold in flour, baking powder, salt.
- Pour into greased loaf pan, bake at 160°C for 55 min.
- Cool before slicing.
Conversion and rationale
Original sweetener (classic version): 225 g white sugar
Conversion used: Replace 225 g sugar with 1 cup maple syrup; reduce flour by 30 g to offset extra liquid; lower oven from 175°C to 160°C to prevent over-browning.
Why Quebec maple syrup: Maple adds caramel depth and trace minerals (manganese, zinc); a local Québec product with lower processing footprint than refined 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 →