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Maple Syrup Bread Recipe

Yields1 Serving

This bread was inspired by Canadians where you’ll find both maple syrup and wheat in abundance.  But they didn’t stop there and added everything from nutmeg and cinnamon to powdered sugar, butter and raisins.  Lots of raisins.  The result is a highly flavorful white bread with a very good nutritional profile and the added accent (and Vitamin-C) of a tablespoon of either grated lemon peel or orange peel.

 ½ teaspoon of nutmeg
 1 tablespoon of cinnamon
 ¾ cup of milk at 110 degrees Fahrenheit or 43 degrees Celsius
 ¼ cup of maple syrup
 1 tablespoon of either grated orange peel or lemon peel
 2 tablespoons of butter at room temperature
 1 egg
 2 ½ cups of bread flour plus 2 tablespoons of bread flour
 1 ½ teaspoons of yeast
 ½ cup of raisins plus a ¼ cup for topping

Place all of the ingredients in the bread pan in the order indicated in the recipe except the raisins and select the basic white bread setting for a 1.5-pound loaf and a medium crust.


Reserve the raisins for the end of the kneading cycle. You should hear an audible beep when this happens. If you have a fruit and nut hopper, add ½ cup of raisins to the hopper but toss them in flour first so they don’t stick to the sides of the hopper.


When the kneading cycle is complete and before the rising cycle begins, toss the remaining ¼ cup of raisins on top and let the bread continue through the rising and baking cycle.


When done, let rest for 10 minutes on a wire rack and then slice and serve.