Brown Bread with Maple Cream

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.3 cup cranberries dried
• 0.5 cup flour all-purpose
• 0.5 cup maple syrup divided
• 0.3 cup blackstrap molasses 
• 8 ounce neufchâtel cheese 
• 1 cup nonfat buttermilk 
• 0.3 cup rye flour 
• 0.5 teaspoon salt 
• 0.5 cup flour whole-wheat
• 0.5 cup cornmeal yellow

Equipment

• bowl
• wire rack
• pot
• blender
• aluminum foil

Directions

1. Combine first 6 ingredients in a large bowl; stir well. Stir in dried cranberries.
2. Add buttermilk, molasses, and 1/3 cup maple syrup to dry ingredients, stirring just until moistened.
3. Pour batter into a 13-ounce coffee can heavily coated with cooking spray. Cover with aluminum foil; secure foil with a rubber band.
4. 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.
5. Remove can from water; let bread cool in can on a wire rack for 10 minutes.
6. Remove bread from can.
7. Combine Neufchtel cheese and remaining maple syrup; beat well with a mixer.
8. Cut bread crosswise into 9 slices, and serve with maple cream cheese.