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
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 9 Servings|
|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 %|
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Calories per serving: 169
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