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What kind of sweetener can I substitute for maple syrup in a quick bread?

I'm making a quick bread that uses 1 cup of maple syrup, but I don't have that much on hand. Can I use an equal amount of honey? Also, if I use sugar, how much should I use and should I reduce the flour amount since I am reducing the liquid by not using syrup?

asked by katiebakes over 5 years ago
7 answers 59679 views
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hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

http://www.foodsubs.com...
For sugar you would use 1 cup for every 3/4 cup maple syrup called for, then add 3 T water for every cup sugar used. If it's a recipe that calls for baking soda you'd also decrease the amount by 1/4 teaspoon per cup sugar used.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

http://www.foodsubs.com...

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

I was just about to post honey, too. And it won't change your acid to baking soda ratio.

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added over 5 years ago

Agave? If you just need to top off the maple syrup on hand, it would probably slip in unnoticed, It appears to have the same density/liquidity/specific gravity as maple. I even have one that is maple flavored. And if you are close to the amount needed, you may have enough. I find most quick bread sugar recommendations too sweet for me. If you reduce the amount of sweetener, then you'd want to fill in for the amount of liquid, though I can't tell you how much! Quick breads are flexible enough that you may be able to judge by the look of the batter.

Wholefoods user icon
added over 5 years ago

Honey would be my choice, too. But you could also consider pomegranate or mulberry grape molasses or even malt barley. which I would thin to the maple consistency.

Wholefoods user icon
added over 5 years ago

If you are in the market for really different options, then I would suggest sapa from Nudo-
http://www.nudo-italia...

Wholefoods user icon
added over 5 years ago

But if you are looking at what you have on hand, then hardlikearmour's pointers on sugar make great sense. I might add that sometimes I will add a little Cointreau, Grand Marnier , or appropriate flavored liqueur if I am jut a bit short on syrup to make up the difference.