Combine first 6 ingredients in a large bowl; stir well. Stir in dried cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry ingredients, stirring just until moistened. Pour batter into a 13-ounce coffee can heavily coated with cooking spray. Cover with aluminum foil; secure foil with a rubber band.
Place can on a shallow rack in a large, deep stockpot; add enough water to pot to come halfway up sides of can, and bring to a boil. Cover pot, and steam bread in boiling water for 2 hours, adding boiling water as needed.
Remove can from water; let bread cool in can on a wire rack for 10 minutes. Remove bread from can. Combine Neufchâtel cheese and remaining maple syrup; beat well with a mixer. Cut bread crosswise into 9 slices, and serve with maple cream cheese.
I love brown bread, and really thought it would be fun to make it in a coffee can. I didn't have and couldn't find a 13 oz. coffee can, but I did have an 11.6 oz can that worked just fine. It went together really well and was a breeze to cook via this method. Came out nice and moist. My husband wasn't sure about it at first, he liked the flavor but was expecting something of a looser crumb like banana or pumpkin bread. After I explained to him it is supposed to be a denser bread, he actually got over that issue and really liked it with the cream cheese. This definitely deserves many repeat performances.
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