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?
Recommended by Food52
It's the Cranberry-Maple-Pecan Breakfast Cake from Joanne Chang.