Brown Bread With Maple Cream – a delicious recipe with all-purpose, flour, yellow cornmeal, rye flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
749
kcal
Calories
55
g
Fat
56
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, 1/2 cup yellow cornmeal, 1/4 cup rye flour, and more.
Yes, Brown Bread With Maple Cream falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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