Maple Cinnamon Quick Bread


You know how sometimes you start to make something and by the time you’re finished you don’t want to eat it anymore? Like when you bake cookies and you don’t want to eat a single one because you’ve just polished off half a pound of cookie dough?


Well, that did not happen with this bread. I skipped dinner in the name of this bread, because who needs dinner when you’ve got Maple Cinnamon Bread hanging out in your kitchen?


But then a few hours later I thought, I bet I’m going to be really hungry soon when my stomach forgets about my bread binge. So I made some super healthy Hot Pizza Dip, because what you need after a carb binge is a cheese binge. Right?


Well.. One failed healthy food day down, the rest of my life to go.


I bought real maple syrup for a recipe this week that was a TOTAL FAILURE. It called for an entire cup, so it was like pouring a cup of 8 dollar syrup down the drain. So sad. Good thing this bread was awesome otherwise I might never have bought the real stuff again. (Although sh…I didn’t have enough left to use ALL real maple syrup in this bread…so if you are super cheap like me you can have your, bread, and eat it too! (Although who are we kidding, “Quick Bread” is just a way to make us all feel good about the Quick Cake we actually made. I mean, it has frosting. Let’s be real.)

Maple Cinnamon Quick Bread

Yield: Makes 1 loaf, about 8 or 10 slices


    For the bread:
  • 1 stick of butter, divided
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup pure maple syrup
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1 tablespoon cinnamon
  • For the icing:
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla (or try maple extract!)
  • 1/8 to 1/4 teaspoon salt, taste it


  1. Preheat oven to 350 degrees.
  2. Put half of the stick of butter into a small saucepan and turn the heat to medium. Stir the butter occasionally and continue to cook until it is nice and brown. Once it is aromatic, remove from heat immediately and set aside. Cut the other half of the stick of butter into small cubes, dump it into a small bowl and put it in the fridge.
  3. Sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  4. In a medium bowl, whisk together the maple syrup, buttermilk, eggs, vanilla, and maple extract. Slowly whisk in the browned butter.
  5. Combine the wet and dry ingredients and mix until just combined.
  6. Get the butter out of the fridge and add 1 tablespoon of cinnamon. Use a knife or pastry cutter to make small chunks, about the size of a pea. Fold into the batter.
  7. Pour into a greased 9x5 loaf pan.
  8. Bake for 45 minutes or until a toothpick comes out clean. Don't overbake!
  9. Let it sit for about 15 minutes before icing.
  10. To make the icing, whisk together all ingredients. Add more sugar or cream to get it how you want it.
  11. Drizzle over the top of the bread or spread on individual slices.


If you don't have real maple syrup, just use the fake kind. Don't worry. I won't look down on you. Also, if you don't have any maple extract, you can use all vanilla.

Source: Buns in My Oven






  1. Kris says

    This looks awesome Karen! But I really want to know what you made with a whole cup of maple syrup that was a failure? I’m very curious about this. I have not known you to have a failure in the kitchen very often. Spill it woman!!

    • says

      It was a Maple Cheesecake. The recipe called for 4 blocks of cream cheese, 8 oz of sour cream, 4 eggs. So, a ton, right? But the recipe said to put it in the smallest cheesecake pan, 8 1/2 inches. No way was it going to fit. I put it in a 9 1/2 and it still overflowed. It actually tasted okay, but it wasn’t remotely maple-y. I was so sad! (Then, I left a comment on the blog to tell her there was a misprint. She deleted my comment. And didn’t change the recipe. Lame right?)

      • Carol says

        Laura – Yopu have Maple extract listed as an ingredient but you do not say when to put it in . . . with the Vanilla extract?
        Do you really need the Maple extract if you are using Pure Maple syrup?

        • says

          Hey Carol! Sorry for the delay! I just had a baby and she’s totally dominating life over here. :) Yes, add the maple extract with the vanilla. Thanks for catching that! And sure you could leave it out but of course it won’t be as maple-y. Pure maple syrup is quite subtle and tends to get lost easily.

      • Danielle says

        I tried it with the candied bacon and it was amazing! I entered it into a county maple festival baking contest and won 1st place. I added syrup to the icing and used the leftover syrup and brown sugar from the bacon to brush the outside of the loaf to add a little more of the Maple flavor.


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