Maple Syrup Recipe: Maple Syrup Graham Bread
Maple Syrup Recipe: Maple Syrup Graham Bread

Maple Syrup Graham Bread

Pure Crown Maple Syrup gives this loaf its golden color, taste, and fragrance. More than a cup of maple syrup is blended with buttermilk and sour cream, and mixed with two flours, white and whole wheat or graham. It is uncommonly good simply sliced and served with sweet butter. Makes 2 loaves.


2 cups all-purpose flour
2 teaspoons each of baking powder and baking soda
1 teaspoon salt
2 cups whole wheat or graham flour
2 eggs room temperature
1 1/2 cups buttermilk room temperature
1/2 cup sour cream room temperature
1 1/3 cup Crown Maple Syrup


Baking pans
Two medium (8 ½ x 4 ½) loaf pans, greased, or Teflon, glass, or metal. If glass, reduce oven heat 25 degrees. Because the maple syrup caramelizes and sticks to the sides of the pans, they should first be greased, lined with wax paper, and greased again.

Preparation: 15 minutes
In a large mixing bowl blend together flour, baking powder, baking soda, and salt. Measure and stir in whole wheat or graham flour.

In a small bowl beat eggs thoroughly and blend in the buttermilk, sour cream, and Crown Maple Syrup. Pour this mixture into the dry ingredients and stir well.

Forming: 5 minutes
Pour the batter, which will be quite thin, into the prepared loaf pans.

Baking: 325°F, 1 hour
Preheat oven to 325°F. Place the pans in the oven and bake until the loaves test done. A wooden toothpick or metal skewer inserted into the center of a loaf will come out dry and clean if the loaf is done.

Final Step:
Remove bread from the oven. Allow the loaves to cool on a metal rack before slicing.

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