• 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 eggs, beaten
  • 1/4 cup vegetable oil
  • 1/4 cup apple butter
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped apples
  • 1 tablespoon whiskey
  • 1/2 teaspoon vanilla
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  • 4 cups water

Mix flours, sugar, baking powder, baking soda, salt, and spices. Stir in remaining ingredients except water. Pour batter into greased loaf pan, 7 3/8 x 3 5/8 x 2 1/4 inches. Cover pan securely with greased aluminum foil making sure edges of foil will not contact water in pressure cooker. Make an aluminum foil lifter*. Place cooking rack (or trivet) and 4 cups water in Presto® 4-, 6-, or 8-quart Pressure Cooker. Place loaf pan on rack. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. Cook 45 minutes with steam flowing very gently through vent pipe. Lift bread from pressure cooker. Remove foil and let cool in loaf pan on wire rack 5 minutes. Remove bread from pan. Let cool on wire rack.

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Apple-Walnut Whiskey Bread
Presto Tip:

To aid in placing and removing bowls or pans in a pressure cooker, try this easy tip for making a “lifter.” Pull out a piece of aluminum foil that will fit all the way around the pan plus about 8 inches more. It should be long enough to fit under the bottom of the pan and to provide handles on each side for lifting. Fold the foil lengthwise until it is about 3 inches wide. Position under pan and gently fold down handles. The “lifter” will enable you to lower the filled pan into the pressure cooker and to easily remove it after cooking.