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Brown Bread with Maple Cream

Yield 9 servings (serving size: 1 slice bread and 1 tablespoon maple cream cheese)


  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup rye flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup dried cranberries or raisins
  • 1 cup nonfat buttermilk
  • 1/3 cup molasses
  • 1/2 cup maple syrup, divided
  • Vegetable cooking spray
  • 1 (8-ounce) package Neufchâtel cheese

Nutrition Information

  • calories 245
  • caloriesfromfat 18 %
  • fat 4.8 g
  • satfat 2.7 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 6.2 g
  • carbohydrate 45.6 g
  • fiber 2.1 g
  • cholesterol 16 mg
  • iron 1.9 mg
  • sodium 310 mg
  • calcium 127 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.