Maple Syrup-Graham Bread

This bread comes from Bernard Clayton. I so love maple syrup bread so when I saw this I had to try it. I was a little surprised it was a quick bread, but that's okay! I did halve the original recipe. I find that two loaves of quick bread is often a little too much to have in the house if it's just the two of us. 

 

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup whole-wheat flour

1 egg, room temperature

¾ cup buttermilk, room temperature

¼ cup sour cream, room temperature

½ cup + 2½ tbsp maple syrup

1 loaf pan, greased, lined with greased wax paper

1. Preheat the oven to 325°.
2. In a large mixing bowl blend together the white flour, baking powder, baking soda, and salt.
3. Stir in the whole-wheat flour.
4. In a small bowl beat the eggs and blend in the buttermilk, sour cream, and maple syrup.
5. Pour this mixture into the dry ingredients and stir well.
6. Pour or spoon the batter into the prepared loaf pans.
7. Place the pans in the oven and bake until the loaves test (and look) done, about 1 hour. A metal skewer or cake testing pin inserted in the center of a loaf will come out dry if the loaf is done.
8. Remove the bread from the oven. Turn the pans on their sides and gently tug on the paper to pull the loaves out. Allow the loaves to cool before slicing.
9. There is a pleasant sweetness about this bread, especially when simply sliced and spread with sweet butter. Good, too, served with fruit.