Brown Bread with Maple Cream

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 18%
  • Fat: 4.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.2g
  • Carbohydrate: 45.6g
  • Fiber: 2.1g
  • Cholesterol: 16mg
  • Iron: 1.9mg
  • Sodium: 310mg
  • Calcium: 127mg


  • 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


  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.
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