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Name: Brown Bread with Maple Cream
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 9
Cuisine: American
Ingredients: Vegetable cooking spray; 3/4 ts Baking Powder; 1/3 c Dried cranberries or raisins; 8 oz Neufchatel cheese; (1; 1/3 c Molasses; 1/2 c All-purpose flour; 1/2 c Maple syrup; divided; 1/2 c Whole-wheat flour; 1/2 c Yellow cornmeal; 1/2 ts Salt; 1 c Nonfat buttermilk; 1/4 c Rye flour

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INGREDIENTS

Vegetable cooking spray
3/4 ts Baking Powder
1/3 c Dried cranberries or raisins
8 oz Neufchatel cheese; (1
1/3 c Molasses
1/2 c All-purpose flour
1/2 c Maple syrup; divided
1/2 c Whole-wheat flour
1/2 c Yellow cornmeal
1/2 ts Salt
1 c Nonfat buttermilk
1/4 c Rye flour

Servings

INSTRUCTIONS

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 Neufchatel cheese and remaining maple syrup; beat well with a mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon maple cream cheese). NOTES : Cut bread crosswise into 9 slices, and serve with maple cream cheese. Recipe by: Cooking Light, March 1995, page 90 Posted to recipelu-digest by RecipeLu on Feb 28, 1998

NOTES

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Brown Bread with Maple Cream

Vegetable cooking spray
3/4 ts Baking Powder
1/3 c Dried cranberries or raisins
8 oz Neufchatel cheese; (1
1/3 c Molasses
1/2 c All-purpose flour
1/2 c Maple syrup; divided
1/2 c Whole-wheat flour
1/2 c Yellow cornmeal
1/2 ts Salt
1 c Nonfat buttermilk
1/4 c Rye flour

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 Neufchatel cheese and remaining maple syrup; beat well with a  mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon  maple cream cheese).    NOTES : Cut bread crosswise into 9 slices, and serve with maple cream  cheese.    Recipe by: Cooking Light, March 1995, page 90    Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 28,  1998

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 9 Servings

Calories: 169
Calories from Fat: 9 (5%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 1.1mg		0 %
Sodium 151mg		5 %
Potassium 229.9mg		6 %
Total Carbohydrate 36.7g		11 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 33.2g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 169

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