Miso Maple Loaf

A salty-sweet snacking loaf for autumn afternoons

Miso Maple Loaf

Maples are the everything trees, aren't they?* They're my preferred tree, especially in autumn when each one turns sunny yellow or burnt sienna or fiery red only when it wants to and never quite in sync with any other. They refuse to be rushed and generously share their vibrant colors long past what logic dictates, holding fast through rainy afternoons and windy winter overtures. Sugar maples, red maples, Japanese maples, I love them all. (Also, maples are responsible for maple syrup, the greatest substance on earth.)

While admiring the seasonal color splash through the kitchen window, I suggest partaking of a miso maple loaf. Originally dreamt up by beloved baker Dorie Greenspan, this warm, toasty snacking loaf pairs the salty umami of white miso with the caramelly richness of pure maple syrup. My version includes whole wheat flour for a coarser crumb and brown sugar to enhance the maple flavor throughout. Just like our multihued maple leaves, these sweet, salty, and nutty notes create unexpected harmony in what might be the perfect fall loaf.

What's in this miso maple loaf?

• All-purpose flour: provides structure

• Whole wheat flour: adds rustic heartiness and a coarser crumb

• Baking powder: helps the loaf rise

• Baking soda: reacts with the acid in the buttermilk to help the loaf rise

• Salt: enhances all the flavors

• Unsalted butter: provides rich flavor and structure

• Light brown sugar: adds caramelly sweetness and moisture

• Miso: subtly infuses the loaf with a salty umami flavor

• Maple syrup: it's delicious and tastes like autumn

• Orange zest: lightens and brightens the rich flavors

• Eggs: help bind the batter

• Vanilla extract: everything is better with vanilla

• Buttermilk: adds tangy moisture to the batter

The steps are simple and come together quickly:

1. Whisk together the dry ingredients.

2. Cream together the butter and sugar. Add the miso, maple syrup, and orange zest.

3. Incorporate the eggs and vanilla.

4. Add in the dry ingredients and buttermilk.

5. Scrape the batter into a loaf pan.

6. Bake, cool, slice, and enjoy!

*"I always feel at home where the sugar maple grows... glorious in autumn, a fountain of coolness in summer, sugar in its veins, gold in its foliage, warmth in its fibers, and health in it the year round."

~John Burroughs, Under the Maples (1921)

---

Miso Maple Loaf Makes 1 8.5x4.5 or 9x5 loaf

Author: Ambika

Inspired by Dorie Greenspan's wonderful Miso-Maple Loaf Cake, this version adds whole wheat flour and replaces the white sugar with (a tad less) light brown sugar. The salty sweet combination is balanced and delicious, especially on a fall afternoon. I hope you enjoy it!

Prep. Time: 20 mins Total Time: 1.5 hrs

Ingredients

• 1 cup all-purpose flour

• 3/4 cup whole wheat or white whole wheat flour

• 1 3/4 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon table salt

• 1/2 cup light brown sugar

• 8 tablespoons (1 stick) unsalted butter, softened

• 1/4 cup miso, room temp. or slightly warm (see Notes below)

• 1/4 cup maple syrup, room temp.

• Zest of one orange

• 2 eggs, room temp.

• 1 1/2 teaspoons vanilla extract

• 1/3 cup buttermilk

Helpful Equipment: loaf pan, baking spray, parchment paper (optional)

Directions

1. Preheat the oven to 350°F. Spritz a loaf pan with baking spray. (Optional: line with parchment paper and spritz again.)

2. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking powder, and salt.

3. Cream the butter and sugar: In a large bowl, use a mixer to cream together the softened butter and brown sugar until smooth and fluffy, 2-3 minutes. Then blend in the miso, maple syrup, and orange zest.

4. Incorporate the eggs one at a time, beating after each addition. Then beat in the vanilla.

5. Finish the batter: Pour the dry ingredients into the large bowl all at once and slowly beat in until barely incorporated. When there's a few dry streaks left, add the buttermilk and blend until just (but fully) combined. Scrape the batter into the prepared loaf pan.

6. Bake: Bake for 45-55 minutes, rotating halfway through, and take out when the top is brown and a toothpick comes out clean. Check the loaf at 30 minutes and tent with foil if the top is browning too quickly. Cool in the the loaf pan on a wire rack for 5 minutes, then run a knife around the edges and unmold to cool completely on the wire rack. Slice, eat, and enjoy!

Notes

• You may use white or red miso in this recipe (I use the milder white miso). Red miso would be tasty, as well; it would simply impart a stronger miso flavor.

• Miso is easier to incorporate into the batter if it is room temperature or slightly warm. To warm, microwave for 15-20 seconds or until it's a little warm to the touch.

How to Store: Store completely cooled loaf well wrapped at room temperature for 3 days or in the fridge up to 5 days. It toasts well and is equally delicious with a slice of cheddar cheese or a generous slab of salted butter.

Miso Maple Loaf

Did you try this recipe? Feel free to leave any comments or questions below!