The random musings of a software developer

New England Maple Bread


2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon salt
⅓ cup butter or margarine, melted
¾ cup milk
¾ cup maple syrup
1 large egg
1 cup golden raisins, scalded and dried
1 cup chopped pecans


Preheat oven to 350 degrees F. Brush a 9x5x3″ loaf pan with melted butter or coat with vegetable spray.

In a mixing bowl combine the flour, baking powder, and salt, and blend well. Set aside.

In a separate bowl stir together the butter, milk, maple syrup, and egg. Beat well and with a rubber spatula add to the dry ingredients, stirring quickly until well moistened. Fold in the raisins and nuts.

Pour the batter into the prepared pan, spreading evenly. Bake one hour and test for doneness. Remove bread from oven and cool in the pan on a wire rack 15 minutes. Turn the bread out on the rack to finish cooling.

A delightfully simple bread with a charming, light flavour of maple syrup

Recipe from Quick Breads, Soups and Stews by Mary Gubser, Council Oak Books, 1991

To scald raisins – put the raisins in a colander and pour hot water over the raisins. Drain and place on paper towels on a plate and pat dry.

To test for bread doneness, insert a skewer (bamboo or metal) into the bread and remove. If it comes out cleanly with no trace of batter, the bread is done.


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