Brown Bread With Maple Cream

• 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 Neufchatel 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 Neufchatel cheese and remaining maple syrup; beat well with a mixer. Cut bread crosswise into 9 slices, and serve with maple cream cheese.

allpurpose, flour, yellow cornmeal, rye flour, baking powder, salt, cranberries, nonfat buttermilk, molasses, maple syrup, vegetable cooking spray, cheese

Taken from www.myrecipes.com/recipe/brown-bread-with-maple-cream (may not work)