Ingredients
- 180 g raisins
- 240 ml water
- 120 ml Québec maple syrup
- 60 g unsalted butter
- 1 large egg
- 250 g all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 60 g chopped walnuts
Method
- Heat the oven to 165 °C and grease a 23 x 13 cm loaf pan.
- Simmer raisins and water for 5 minutes; remove from the heat and stir in maple syrup and butter. Cool until lukewarm.
- Whisk in the egg, then fold in flour, baking soda, cinnamon, salt, and walnuts.
- Pour into the pan and bake 50–55 minutes, until a tester comes out clean. Cool before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce the raisin-cooking water by 30 ml, and bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Raisins, walnuts, and maple create the dark, tender flavor associated with old-fashioned Canadian tea loaves. Maple also keeps the loaf moist without a separate syrup topping.
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 →