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Our moist and delicious maple syrup bread uses just a few pantry ingredients. Serve it with butter and warm maple syrup for an inviting breakfast or brunch. Can be made ahead. Easy and freezable!
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Stack of maple syrup bread slices topped with butter and drenched in maple syrup on a pink plate.

Our moist and delicious maple syrup bread is sweetened with pure maple syrup and comes together in a snap. It’s a great make-ahead breakfast quick bread that is great served with butter and warm maple syrup like French toast. It is equally tasty on its own with just a pat of butter. I like to soften the butter and pour a little maple syrup in, stir and spread it on a slice of bread. SO good!

What You’ll Love About This Recipe

  • Easy Preparation. The straightforward preparation involves whisking together wet and dry ingredients, making it accessible for both beginner and experienced bakers.
  • No Refined Sugar. The sweetness in this bread comes from pure maple syrup, offering a more natural alternative to refined sugar.
  • Simple Ingredients. With basic pantry staples like all-purpose flour, baking powder, baking soda, and buttermilk, this recipe is easy to make with ingredients you likely already have on hand.
  • Perfect for Breakfast or Brunch. Slice the Maple Syrup Bread and serve it with butter and warm maple syrup for a delightful breakfast or brunch option. It pairs well with coffee or tea.
  • Moist and Tender Texture. The combination of buttermilk and melted butter contributes to a moist and tender crumb, ensuring a pleasant texture with each bite.

Ingredients

Maple syrup bread ingredients.
  • 2 cups all-purpose flour.
  • 1 teaspoon baking powder. Leavening agent (helps the bread to rise).
  • 1 teaspoon baking soda. Added for rise. It reacts with the buttermilk.
  • 1 teaspoon kosher salt. Helps to bring out the natural flavor of the bread. You can also use fleur de sel or any coarsely ground salt.
  • 1 large egg, beaten.
  • ⅓ cup pure maple syrup. This is your sweetener. It’s all that you need.
  • ¾ cup buttermilk. The buttermilk reacts with the baking soda to give the bread the rise that it needs to make a nice airy loaf. If you don’t have buttermilk, you can improvise with regular milk and a tablespoon of white vinegar or lemon juice. Regular milk alone is not a good substitute as you need something acidic to react with the baking soda.
  • 3 tablespoons unsalted butter. Melted and cooled. Because you are adding salt, you want to be sure to use unsalted butter in this bread. If you don’t have unsalted butter and want to substitute salted butter, reduce the kosher salt to 1/2 teaspoon.

Instructions

Step 1. Preheat oven to 350°F (176°C). Grease and flour a 9 x 5 inch loaf pan or spray with baking spray. Set aside.

Overhead view of dry ingredients in a glass bowl with a whisk.
Step 2. Add the flour, baking powder, baking soda and salt to a large bowl and stir with a wire whisk to combine. Set aside.
Wet ingredients in a glass bowl.
Step 3. Add egg, maple syrup, buttermilk and butter to a medium bowl and whisk thoroughly to combine.
Wet and dry ingredients together in a glass bowl
Step 4. Pour wet ingredients into dry ingredients.
Bread batter in a glass bowl with a red spatula.
Stir until just combined. Do not overmix.
Bread batter in a loaf pan.
Step 5. Pour batter into prepared pan and bake for 45 – 50 minutes. Bread is done when a toothpick inserted in the center comes out clean.
Close up of bread on a cooling rack.
Allow to cool on a cooling rack for 15 minutes. Then remove bread from the loaf pan and allow to cool for several hours before slicing.
Serve with butter and warm maple syrup.
Overhead view of two slices of bread on a pink plate with a gold butter knife and small bowl of butter with maple syrup, a small white carafe of maple syrup and a loaf of bread on a cooling rack.

Storage Instructions

To store maple syrup bread, make sure it’s completely cooled to room temperature before proceeding. Once cooled, follow these steps:

  • Refrigeration. For short-term storage, you can keep the bread in an airtight container or wrapped in plastic wrap in the refrigerator.
  • Room Temperature. If you plan to eat the bread within a few days, storing it at room temperature in a cool, dry place is okay. Keep it in an airtight container or wrapped in plastic wrap to prevent it from drying out.
  • Freezing. For longer storage, consider freezing individual slices or the entire loaf. Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. Label with the date for reference.
  • Thawing. Thaw it in the refrigerator or at room temperature. Avoid thawing in the microwave, as it can affect the texture.
  • Reheating. If desired, you can warm individual slices in a toaster or toaster oven for a freshly baked taste. Alternatively, reheat the entire loaf in a preheated oven at a low temperature until warmed through.
  • Avoid Refrigerating Unnecessarily. While refrigeration is suitable for short-term storage, it’s best to avoid refrigerating the bread unnecessarily, as refrigeration can sometimes make the bread dry.

Variations

  • Maple Pecan Bread. Stir one cup of chopped pecans into the dry ingredients before adding wet ingredients.
  • Maple Cinnamon Swirl Bread. In a small bowl, combine 1/3 cup granulated sugar and 2 teaspoons of cinnamon. Follow the recipe as instructed but pour one half of the batter into the loaf pan. Sprinkle the top with the cinnamon sugar mixture and cover with remaining batter. Drag a butter knife through the batter to swirl the cinnamon mixture throughout. Bake as instructed.

Tips for Success

  • Use Pure Maple Syrup. Opt for high-quality pure maple syrup to enhance the bread’s flavor. Pure maple syrup contributes a rich and natural sweetness.
  • Room Temperature Ingredients. Ensure that ingredients like eggs and buttermilk are at room temperature before mixing. This promotes even blending and a smoother batter.
  • Don’t Overmix the Batter. When combining wet and dry ingredients, stir until just combined. Overmixing can lead to a dense or tough texture in the final bread.
  • Proper Preheating. Preheat your oven to the specified temperature before placing the bread inside. This helps achieve even baking and ensures the bread rises properly.
  • Check for Doneness. Use a toothpick or cake tester to check for doneness. Insert it into the center of the bread—if it comes out clean or with a few moist crumbs (not wet batter), the bread is ready.
  • Cool Completely Before Slicing. Allow the bread to cool completely on a wire rack before slicing. This prevents it from becoming gummy and helps maintain its structure.
  • Grease and Flour the Pan. Properly grease and flour the loaf pan or use baking spray to prevent the bread from sticking. This ensures easy removal once baked.
  • Experiment with Toppings. While the bread is delicious on its own, feel free to experiment with toppings. Spread a layer of butter or cream cheese, or drizzle additional maple syrup for added indulgence.
  • Adjust Maple Syrup Quantity. Tailor the sweetness of the bread to your preference by adjusting the quantity of maple syrup. You can add a bit more for a sweeter flavor or slightly less for a milder sweetness.
  • Store Appropriately. Follow the recommended storage instructions to maintain the bread’s freshness.

FAQs

While it does save time to double a recipe in one go, to make things easier on yourself, I recommend that you simply make a double batch rather than try to double the recipe. It can be tricky to get the baking soda and baking powder ratios right when trying to double a quick bread recipe like this one.
If you do want to try your hand at doubling this recipe, the kitchn has a guide for making double batches of muffins, cookies and breads that you may find helpful.

While you can experiment with whole wheat flour, keep in mind that it may result in a denser texture. For a lighter consistency, consider using a combination of whole wheat and all-purpose flours.

Overmixing the batter or using too much flour can result in a dense texture. Stir the ingredients until just combined, and measure flour accurately by spooning it into the measuring cup.

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using in the recipe.

Three slices of maple syrup bread topped with butter and warm maple syrup on a pink plate.

Related Recipes

More quick bread recipes to make for breakfast or brunch.

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Maple Syrup Bread

Our moist and delicious maple syrup bread uses just a few pantry ingredients. Serve it with butter and warm maple syrup for an inviting breakfast or brunch. Can be made ahead. Easy and freezable!
Print Recipe Save Rate
Three slices of maple syrup bread topped with butter and warm maple syrup on a pink plate.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Equipment

Loaf pan (9 x 5 inch)
Large bowl
Wire whisk
Medium bowl

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 large egg beaten
  • ⅓ cup pure maple syrup
  • ¾ cup buttermilk
  • 3 tablespoons unsalted butter melted and cooled
US Customary – Metric

Instructions

  • Preheat oven to 350°F (176°C). Grease and flour a 9 x 5 inch loaf pan or spray with baking spray. Set aside.
  • Add the flour, baking powder, baking soda and salt to a large bowl and stir with a wire whisk to combine. Set aside.
  • Add egg, maple syrup, buttermilk and butter to a medium bowl and whisk thoroughly to combine.
  • Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  • Pour batter into prepared pan and bake for 45 – 50 minutes. Bread is done when a toothpick inserted in the center comes out clean.
    Allow to cool on a cooling rack for 15 minutes. Then remove bread from the loaf pan and allow to cool for several hours before slicing.
    Serve with butter and warm maple syrup.

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 458mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 180IU | Calcium: 71mg | Iron: 1mg
Servings: 9 slices
Calories: 187kcal
Author: Heavenly Home Cooking
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    References and Further Reading

    1. “How long can you keep quick breads – freshly baked?” by Still Tasty.
    2. “Make It Double! Tips for Making Double Batches of Muffins, Cookies & Breads” by the Kitchn.

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    Sandra
    5 from 3 votes (3 ratings without comment)

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    6 Comments

      1. Hi Kathryn,

        I wish I knew the answer to that, but I’ve never tried it in a bread maker. If your bread maker has instructions for making quick bread, then this recipe should work in a bread maker. Just follow manufacturer’s instructions for baking quick bread.

        You may find this blog post helpful.

        Good luck!

        Reply