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Bread

Maple Ginger Bread

A quick bread made with maple syrup, ginger, butter, flour, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Maple Ginger Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the butter in a mixing bowl.

  2. Add the maple syrup and mix well.

  3. Sift together the flour, salt, baking powder, and ginger.

  4. Add the dry ingredients and water alternately to the butter mixture, beating constantly.

Bake

  1. Pour the batter into greased baking pans or muffin tins.

  2. Bake in a moderate oven at 350°F (175°C) until firm: 25-30 minutes for baking pans, 20-25 minutes for muffin tins.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + maple syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Maple syrup + gingertop 17% of all pairs
    Smell alikelow
    Cooked together254 recipes

    Shared aroma: linalool (floral, citrus).

  5. Maple syrup + flourtop 24% of all pairs
    Smell alikelow
    Cooked together1,034 recipes

    Shared aroma: eugenol (clove, spicy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat for richness and a tender texture.
Maple syrup
Adds sweetness, moisture, and its distinctive flavor.
Flour
Provides the structure that holds the bread's crumb together.
Baking powder
Releases gas during baking, making the bread rise.
Ginger
Contributes warm, spicy aroma.

The step that matters

Beating the batter after adding the dry ingredients. Flour proteins form gluten when beaten, and prolonged beating toughens the crumb. Mix only until the batter is smooth so the bread stays tender.

Swap the ginger

How well each one fits the dish's main ingredients (butter, maple syrup, flour):

  1. Cinnamonfits better
  2. Jalapenofits better
  3. Nutmegfits better
  4. Gingerthe original

Fit is the average pairing score against butter, maple syrup, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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