A quick bread recipe calls for 1/3 C maple syrup. I don't have maple syrup and feel that the other sugar in the recipe (3/4 C white) will probably be enough sweetness for the family. I do have maple extract to substitute for the flavor.
What, if anything, should I use to substitute for the maple syrup? Milk? Water? or was sweetness and flavor the only reason for the addition, and no extra moisture is needed?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.