March 19, 2019

Glazed cinnamon maple syrup bread


Pure maple syrup and cinnamon are combined in this loaf of quick bread for a terrific maple season snack! I know most people associate maple with autumn, but the fact is is that it is maple season right now! Sap is starting to run and maple syrup producers are hard at work. Maple syrup production is big around here in western New York and we even have relatives who make syrup! Maple syrup is really one of the first signs of spring in regions where maple syrup production occurs. Needless to say, we love real maple syrup and I use it quite frequently in my cooking and baking. I decided to make this bread for a weekend treat recently. My kids helped make it and we all enjoyed eating it. It has a light maple flavor, which can be increased if you use a little maple extract. We also love maple syrup for topping pancakes, waffles, etc. as well. Check out this round-up of pancake recipes as well as all the pancakes recipes I've made in the past for lots of ways to enjoy maple syrup. This recipe will make one loaf of bread.


Glazed cinnamon maple syrup bread
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2-1/2 teaspoons cinnamon
1 cup buttermilk*
1 cup real maple syrup (the darkest you can get for the best maple flavor)
1/4 cup unsalted butter, melted and slightly cooled, plus more for greasing
2 large eggs
1/2 teaspoon pure vanilla extract

for the glaze:
1/2 cup powdered sugar
1/4 teaspoon cinnamon
1 tablespoon real maple syrup
approximately 1 tablespoon milk

Preheat the oven to 350 degrees. Grease an 8"x4" or 9"x5" loaf pan with butter.

In a medium bowl, whisk together the flour through cinnamon. In a large bowl, whisk together the buttermilk through vanilla until well-combined.

Stir the dry ingredients into the wet until just combined. Pour into the loaf pan. Bake for approximately 50-55 minutes, until golden and an inserted toothpick comes out clean.

Let cool in the pan for about 15 minutes and then remove to a cutting board or plate to finish cooling.

When cool, prepare the glaze. Stir together the powdered sugar and cinnamon in a small bowl. Stir in the maple syrup. Stir in the milk slowly until the glaze is smooth and a good consistency to drizzle. Drizzle over the bread (as much or as little as you want - I don't use it all) and let dry and harden.

Slice and serve. Store any leftovers in an airtight container for up to a couple of days (the glaze will soften, so it's best eaten within the first day or so).

*If you don't have buttermilk, simply place one tablespoon of lemon juice or vinegar in a measuring cup and then fill with milk until you reach one cup. Let sit for a couple of minutes.

6 comments:

  1. this sounds (and looks!) delicious, amy! can't wait to try it.

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  2. Oh, la, la, Amy! What a great bread, filled with lots of flavor! Thanks!

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  3. I love the combo of cinnamon and maple...your house must have smelled really great while the bread was baking.

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  4. Breakfast! Dessert! Snacks! Those are all the ways I'd eat this wonderful looking bread. :-) Really good stuff -- thanks.

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  5. Oh. My. Goodness. This bread would be gone in less than 5 minutes at my house! :) Looks amazing, Amy! I will be baking a loaf very, very soon :)

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  6. cinnamon and maple syrup are two of my favorite things so i'm loving this recipe!!

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