Maple Walnut Bread

Bread / Recipes with Maple Syrup

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Preparation Time:
Cooking Time:
1 portion
Metric Imperial


  • 2 1/4 cups gluten free flour blend (such as King Arthur)
  • 2/3 cup tapioca flour
  • 2/3 cup potato starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon ground cinnamon
  • 1 tablespoon salt
  • 1 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 cup buttermilk, at room temperature
  • 2 large eggs
  • 1/2 cup stick unsalted butter, softened
  • 3/4 cup chopped walnuts


  1. Heat oven to 180 °C (350 °F).
  2. In a large bowl combine flours, starch, baking powder, baking soda, xanthan gum, cinnamon and salt.
  3. Heat butter in a small saucepan over medium heat, stirring occasionally, until butter turns a nut brown color. Remove from heat. Set aside.
  4. In a large bowl combine maple syrup, buttermilk and eggs. Stir in browned butter.
  5. Add wet ingredients to the dry. Stir until just combined. Stir in walnuts.
  6. Pour into a well-greased 23×12-cm (9×5-in) loaf pan.
  7. Bake 55 to 60 minutes, until risen and a toothpick in the middle comes out clean.

Number of servings (yield): 1 loaf

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Bread Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.