Maple Bread

 

 

My house has been filled with the smells of fall lately.  We've been roasting pie pumpkins to make puree for pies and baked goods.  Making crock pots full of spicy apple butter.  Baking soft ginger molasses cookies and brewing big pots of Vermont maple coffee.  Maple is one of those flavors that seems perfectly suited for fall.

My husband's grandmother has a wonderful recipe for maple bread that I want to share with you today.  It's a quick bread employing the muffin method - you combine your wet ingredients in one bowl and your dry ingredients in another bowl and then marry them together.  This simple recipe comes together in a flash and is easily doubled, which I highly encourage because you'll find this loaf of bread is so tasty you'll want to share it with your friends and neighbors.  Share the love my friends.  There's enough to go around.

It's best eaten warm, straight from the oven with a little butter smeared on top.  Or, if you really want a delicious treat, slather a slice with butter and pop it under the broiler for a couple minutes until the top is nice and golden.

To die for!  I'm going to go cozy up with my knitting, a cup of Vermont maple coffee, and slice of toasted maple bread right now.

Maple Bread

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup milk

1 cup sugar

1 egg

1 tsp vanilla

1 tsp maple extract

Preheat the oven to 350 degrees.  Spray a standard loaf pan with non-stick cooking spray and set aside.

In a large bowl, sift together the dry ingredients (flour, baking powder, and salt).  In a small bowl, combine the wet ingredients (milk, sugar, egg, and extracts).  Pour the wet ingredients in to the dry ingredient mixture.  Gently fold to combine (a few lumps are okay!).

Pour the batter in to the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in to the center comes out clean.

Yield: 1 loaf

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