Brown Bread with Maple Cream



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

Recipe from

Cooking Light

Nutritional 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


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


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.

Jean Kressy,

Cooking Light

March 1995
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