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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 9 |
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Directions: 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.
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