|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 2g||6%|
|Total Sugars 21g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for maple syrup bread makes a tasty, quick bread for breakfast, brunch or an afternoon snack any time of year. Like most quick breads, it involves blending different ingredients—wet and dry ingredients separately, and then together—into a mixture and baking it off.
This quick bread includes pure maple syrup. Let's talk a little bit about the different grades of syrup and how they are affected in the baking process.
According to Stannard Farms, Vermont maple syrup is graded by color. Grade A Fancy is the lightest maple syrup and it usually has the lightest flavor. Then there is Grade A Medium Amber syrup, which is slightly darker and has a little more flavor. Grade A Dark Amber is even darker, while Grade B is the darkest and considered in most places referred to as the best maple syrup.
The Kitchn recommends that if you are making a quick bread, Grade B would be your best bet. Make sure to choose pure maple syrup for this recipe—sorry, Aunt Jemima and Mrs. Butterworth.
Gather the ingredients.
Grease and flour a loaf baking pan.
Over medium-low heat, heat milk and butter in a small saucepan but do not let it boil. Once the butter is completely melted, stir in the pure maple syrup.
Take the hot mixture off of the heat.
Preheat oven to 325 F.
In a medium bowl, combine flour, baking powder, and salt with a wire whisk. Thoroughly mix dry ingredients well.
In a large bowl, pour in some milk. Quickly stir in the eggs. Add the remaining milk mixture and stir it until it is completely combined.
Add the flour mixture into the wet ingredients, then mix until well combined. Stir nuts into that mixture.
Place the batter into prepared pan and bake it for one hour.
Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Serve bread alone or with butter.