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!

Prep Time10

Cook Time45

Total Time55

Servings: slices

Calories: 187kcal

Author: Heavenly Home Cooking

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

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.

Notes

FAQs

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.

Nutrition