Maple Syrup Bread (Easy Breakfast Recipe!)

Name: Maple Syrup Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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)

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!

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🍞 Ingredients
📝 Instructions
🥣 Equipment
Variations
❓ Frequently Asked Questions
🔖 Related Recipes
📖 Recipe
📚 References and Further Reading
💬 Comments

🍞 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 ½ 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.

🥣 Equipment

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.

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 ⅓ 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.

❓ Frequently Asked Questions

How do I store leftover maple syrup bread?

Your bread will keep in the pantry for 1-2 days after baking. Wrap the loaf tightly with plastic wrap, then wrap in aluminum foil. If you won't be eating it right away, you can also store the wrapped loaf in the refrigerator for up to a week.
However, the best way to store baked bread is to slice it up into individual portions and freeze it. This loaf makes nine 1-inch slices. Tightly wrap the slices in plastic wrap and aluminum foil, then place in a heavy duty freezer bag. It will keep in your freezer for up to 3 months. You can reheat the individual slices in your microwave or allow them to thaw on your counter for about 30 minutes.

Can this bread recipe be doubled?

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.

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

More quick bread recipes to make for breakfast or brunch.

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