Syrup Bread

Beth Respess

Serves: 12 to 15

Hands On Time: 10 minutes

Total Time: 1 hour and 0 minutes


1 cup (2 sticks) butter, room temperature

2 cups dark cane syrup

3 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup reduced-fat or plain buttermilk


Heat oven to 350 degrees. Lightly grease an 11-inch cast-iron skillet.

With an electric mixer, cream butter and syrup. Add eggs one at a time and blend well after each addition.

In a separate bowl, combine flour and baking soda. Add to butter mixture alternately with buttermilk.

Transfer to prepared skillet and bake until done, 30 to 45 minutes. Serve warm.


Per serving (based on 12): 392 calories (percent of calories from fat, 38), 5 grams protein, 59 grams carbohydrates, 1 gram fiber, 17 grams fat (10 grams saturated), 95 milligrams cholesterol, 95 milligrams sodium.

About the recipe

Syrup is great for more than just pancakes. Enjoy a soft piece of syrup bread as a soft, warm, carb-y snack.

This Syrup Bread bakes in a cast-iron skillet and is for perfect for someone who prefers a less sweet, cakelike treat and also for those who prefer dark cane syrup to molasses.

Because the size and shapes of skillets can vary, start checking the bread after 30 minutes and check every 5 minutes after that to prevent overcooking. If your skillet is well-seasoned you don’t need to grease it.