Syrup Bread Recipes

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MAPLE SYRUP CORN BREAD



Maple Syrup Corn Bread image

Here's a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. -Roger Hickum of Plymouth, New Hampshire

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE BANANA BREAD



Maple Banana Bread image

This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.

Provided by STARFLOWER

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

½ cup butter, melted
½ cup maple syrup
1 egg
2 ripe bananas
½ teaspoon maple extract
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ cup chopped walnuts
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
  • In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 32.9 g, Cholesterol 36.1 mg, Fat 10.1 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 183.6 mg, Sugar 13.7 g

MAPLE WHITE BREAD



Maple White Bread image

Slices of this white bread form the basis for tartine au sucre, an exquisitely simple rustic Québécois dessert.

Provided by Florence Fabricant

Categories     breads, project, side dish

Time 3h

Yield 1 large loaf

Number Of Ingredients 9

1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour

Steps:

  • Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
  • Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
  • Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
  • Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
  • Cover and set in a warm place to rise until doubled, about 45 minutes.
  • Heat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.

LOUISIANA SYRUP CAKE



Louisiana Syrup Cake image

A Creole cake, also known as gateau au sirop. Recommended to use Steen's pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake:

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups steen's cane syrup
1 egg
1 1/2 teaspoons baking soda
3/4 cup hot water
1/4 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons steen's cane syrup

Steps:

  • Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
  • In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
  • In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
  • Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
  • Add the baking soda to the hot water, and then stir about half the water into the batter.
  • Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
  • Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
  • Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
  • Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
  • To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
  • If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

SPICED MAPLE BANANA BREAD



Spiced Maple Banana Bread image

This banana bread is sweetened with maple syrup and spiced with cinnamon and nutmeg for the perfect fall treat.

Provided by Kaitlyn Strickfaden

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
3 ripe bananas
2 eggs
½ cup vegetable oil
⅓ cup maple syrup
⅓ cup white sugar
1 teaspoon vanilla extract
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with nonstick spray.
  • Combine flour, baking soda, cinnamon, salt, and nutmeg in a bowl. Set aside.
  • Mash bananas until mostly smooth but some chunks remain. Add eggs, oil, maple syrup, sugar, and vanilla extract; mix with a wooden spoon. Add flour mixture and walnuts. Mix just until flour is moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven, rotating pan halfway through, until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Invert bread onto the wire rack to cool completely.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 42.4 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 2.7 g, Sodium 263 mg, Sugar 17.7 g

OLD FASHIONED SYRUP CAKE



OLD FASHIONED SYRUP CAKE image

GRANDMA,S COULD MAKE A DESERT OUT OF JUST ABOUT ANYTHING AND MAKE IT TASTE DELICIOUS....LOL

Provided by FANNIE MCCOY

Categories     Cakes

Time 45m

Number Of Ingredients 10

1 3/4 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 c butter
1/3 c sugar
1 egg
1/4 c cane syrup
3/4 c milk
powdered sugar ,or frosting of choice
note: if cane syrup is not available use 2 tablespoons each of dark corn syrup an dark molasses.

Steps:

  • 1. GREASE AND LIGHTLY FLOUR A 9X9X2 INCH BAKING PAN. IN A BOWL STIR TOGETHER THE FLOUR,BAKING POWDER,AND SODA
  • 2. IN A MIXING BOWL BEAT THE BUTTER WITH AN ELECTRIC MIXER ON MED. SPEED FOR 30.SECONDS.ADD THE SUGAR AND BEAT UNTIL FLUFFY, BEAT IN THE EGG AND CANE SYRUP.
  • 3. ADD DRY INGREDIENTS AND MILK ALTERNATELY TO BEATEN MIXTURE, BEATING UNTIL COMBINED,SPREAD BATTER IN THR PREPARED PAN, BAKE IN A 350* OVEN ABOUT 25 MIN. OR TIL CAKE TESTS DONE. COOL IN THE PAN ON A WIRE RACK, SPRINKLE COOLED CAKE WITH POWDERED SUGAR OR FROSTING

SYRUP BREAD



SYRUP BREAD image

A little ice cream is good on top

Provided by Claudia Jordan

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 7

1 c kero syrup (light)
3 c self-risen flour
1 c brown sugar, light
1 c vegetable oil
1 c grape jelly
3 eggs
1 Tbsp cinnamon

Steps:

  • 1. Mix all ingredients together, then add flour, stir all ingredients until mixture is smooth, grease pan, pour ingredient into a loaf pan or your desire.

MAPLE SYRUP SPICE BREAD (BREAD MACHINE)



Maple Syrup Spice Bread (Bread Machine) image

This is a Canadian or Northeast U.S. regional recipe as maple syrup is a major product for both. Baking time is however long your bread maker takes.

Provided by Annacia

Categories     Yeast Breads

Time 8m

Yield 1 loaf

Number Of Ingredients 12

1/2 cup raisins
3/4 cup milk
1 tablespoon maple syrup
2 tablespoons butter
1 egg
2 1/2 cups bread flour, plus
2 tablespoons bread flour
1/4 cup powdered sugar
1 tablespoon dried lemon peel or 1 tablespoon dried orange peel
1/2 teaspoon nutmeg
1 tablespoon cinnamon
1 1/2 teaspoons yeast

Steps:

  • Place all ingredients into your Bread Machine, according to the manufacturer's directions.
  • You may add the raisins after the beep if your machine allows it, to keep them from being torn up by the dough paddle.

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