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?
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