Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jean Kressy
Recipe by Cooking Light March 1995


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; calories from fat 18%; fat 4.8g; saturated fat 2.7g; mono fat 1.6g; poly fat 0.3g; protein 6.2g; carbohydrates 45.6g; fiber 2.1g; cholesterol 16mg; iron 1.9mg; sodium 310mg; calcium 127mg.