Best Syrup Bread Recipes

PUMPKIN BREAD WITH MAPLE SYRUP GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.

MAPLE SYRUP CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

MAPLE SYRUP SPICE BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into your Bread Machine, according to the manufacturer's directions.
• You may add the raisins after the beep if your machine allows it, to keep them from being torn up by the dough paddle.

FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP

Steps:

• 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
• 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
• 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
• 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
• 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
• 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
• Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
• Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

MAPLE SYRUP BANANA BREAD

Steps:

• Heat the oven (350F).
• Mix all dry ingredients.
• In another bowl, mix all moist ingredients.
• Blend the two mix until you don't see any more dry ingredients (don't overblend it or the bread will come hard!).
• Put into a greased bread pan, and then into the oven for 50-60 minutes.
• Let cool 15 minutes before removing the bread from its mold. Enjoy!

PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP

Steps:

• Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
• In another medium bowl beat the eggs.
• Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
• Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
• Add raisins and nuts.
• Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
• Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
• You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
• While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
• Serve cool, cold, warm, or hot. Trust me it is good in all forms.

WHOLE WHEAT MAPLE SYRUP & BUTTER BREAD (BREAD MACHINE)

Steps:

• This is the order I prefer to put in my bread machine: Water+ Milk then, 2 cups of flour+ salt+ syrup+ molasses+ butter then, 2 cups of flour, then the Yeast.
• 2 tsps Fast Rise Yeast= 2 1/2 tsps Active Dry Yeast.

CINNAMON BREAD PUDDINGS WITH CARAMEL SYRUP

Steps:

• Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
• Preheat oven to 350 degrees.
• Divide bread mixture evenly among 11-12 muffin cups coated with cooking spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
• Serve warm with syrup.
• NOTE: My knife has never come out completely clean, and the puddings tasted good to me! We also serve with vanilla ice cream or fresh whipped cream.

ZUCCHINI BREAD FRENCH TOAST WITH BASIL MAPLE SYRUP

Steps:

• For the basil maple syrup: In a saucepan, bring the maple syrup and basil leaves to a simmer. Set aside to steep for 5 minutes, and then strain out the basil leaves.
• For the French toast: Whisk together the cream, granulated sugar, vanilla extract and eggs in a bowl and pour into a shallow baking dish. Add the zucchini bread slices and allow to sit for 30 seconds on each side.
• Heat the butter in a large pan or griddle until it begins to froth. Add the zucchini bread slices and cook until browned and caramelized, 2 to 3 minutes per side.
• Divide the French toast among plates and top with confectioners' sugar. Serve with the warm basil maple syrup.

RHUBARB BREAD PUDDING WITH MAPLE SYRUP

Steps:

• 1. Preheat oven to 350ºF. (180ºC). 2. Mix butter, maple syrup, nutmeg, cardamom and cloves together and brush on one side of the bread. Lay in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes, or until lightly golden on bottom and at edges. Reserve. 3. To prepare rhubarb, add sugar to water and bring to a boil over high heat, stirring until sugar is melted. Boil for 2 minutes. Reduce the heat to a simmer and add rhubarb. Simmer rhubarb for 2 minutes or until limp, and then remove from heat. Use a slotted spoon to remove rhubarb from syrup. 4. Toss the rhubarb with nutmeg, cinnamon, lemon rind and salt. Set aside. 5. For custard, whisk together sugar, eggs, cream, maple syrup and cardamom in a mixing bowl. 6. Grease an 8 x 8-inch (2-L) baking pan. 7. Trim one layer of toasted bread to fit and lay in pan. Sprinkle half the rhubarb over the bread. Repeat the bread layer and finish with rhubarb. 8. Pour the custard over the bread and fruit in the pan. Press down lightly on any bread that is not submerged in egg mixture. Cover and bake for 30 minutes. 9. Uncover and bake 15 minutes longer, or until set and puffed. Note that the fruit makes this a very soft bread pudding. Remove from oven and serve immediately. Garnish with a drizzle of maple syrup.

CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP

Steps:

• In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
• Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
• For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.

VERMONT MAPLE SYRUP BREAD

Steps:

• 1. Okay.. I'm gonna write this out as is written..that said... Step1.Sprinkle yeast in the half cup of water, stir to dissolve and set aside.In a small saucepan scald the milk.Stir in the butter and let cool five (5) minutes.
• 2. Pour contents of pan into a large mixing bowl.Stir in the maple syrup and beaten eggs.When mixture has cooled to room temperature( my note: if your maple syrup is cold from the fridge you will find that it is already room temperature..), stir in the dissolved yeast.
• 3. Gradually stir in enough of the flour , (mixed with salt), to make a stiff dough.
• 4. MY NOTE: start with about 5 cups of flour, mixed with the salt..I had a little trouble with this..as I put in too much flour, so ended up adding a 1/2 cup more of the maple syrup..I honestly think you won't need much more then that..Also I used the dough hooks on my stand mixer( not a heavy duty mixer either.. It was a workout for my poor mixer..lol) to mix in the flour..
• 5. Next: place dough ball in a greased bowl, cover and set in a warm place to rise to double in bulk. Punch down and let rise again til double.Punch down, place on floured hard surface and knead 5-8 minutes.
• 6. Divide into 2loaves, place in greased 9x5 inch bread pans and bake in preheated 375°F. Oven 20 minutes..
• 7. MY NOTE: On AFTER I PLACED IN LOAF PANS, I let them rise again til about double..also I rolled the dough out into a rectangle, tolled dough up, pinched seem, and flattened ends and slightly tucked under..then placed into loaf pans..
• 8. Also it says 20 min.mine was done in 15 min. When they came out of the oven I brushed butter over 1 loaf..
• 9. ON ADDING THE FLOUR: start with about 5 cups and gradually add a little at a time to make sure you don't get too much flour..

FRY BREAD WITH CARAMELIZED ORANGES AND HONEY SYRUP

Steps:

• Sift the flour into a large bowl and stir in the sugar, half of the cinnamon, and salt. Mix together and then add the oil. Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water).
• Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes.
• Divide the dough into 8 pieces and roll out into 1/4-inch thick disks. Let rest while you make the orange honey syrup.
• Melt the butter in a skillet over medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes.
• Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain.
• Cut the fry bread in quarters and arrange on a platter. Pour the orange mixture over the top and garnish with a generous amount of powdered sugar.

PANETTONE BREAD PUDDING WITH CINNAMON SYRUP

Steps:

• To make the syrup:
• Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);
• To make the bread pudding:
• Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
• In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
• Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.

CAPIROTADA (SYRUP-COATED BREAD PUDDING)

Steps:

• To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
• Toast the bread until lightly browned. Spread the butter on the bread.
• Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
• Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
• Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.

BREAD WITH TAHINI AND SYRUP

Steps:

• In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
• On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.
• Stir together the tahini, maple syrup and melted butter, and set aside.
• Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes.
• Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.
• Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.
• Serve hot, drizzled with warm maple syrup.

APPLE TOFFEE FRENCH BREAD W/ APPLE SYRUP

Steps:

• To make the French toast: Place half of the bread cubes in a greased 13 x 9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted in the center comes out clean.

MAPLE SYRUP CORN BREAD

Steps:

• Preheat oven to 400*F In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter Stir wet ingredients into dry ingredients just until moistened. Pour into a 9-in. square baking pan coated with cooking spray or 12 muffin cups well coated with cooking spray. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm with butter and more maple syrup!

SYRUP BREAD

Steps:

• 1. Mix all ingredients together, then add flour, stir all ingredients until mixture is smooth, grease pan, pour ingredient into a loaf pan or your desire.