Apple-Walnut Whiskey Bread
- 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 extract
- 4 cups water for cooking
Coat a 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with no-stick cooking spray.
Mix flour, wheat flour, sugar, baking powder, baking soda, salt, and spices. Stir in eggs, oil, apple butter, walnuts, apples, whiskey, and vanilla. Pour batter into prepared loaf pan. Cover top of pan securely with greased aluminum foil making sure edges of foil do not contact water in pressure cooker. 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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A “lifter” makes it easy! Cut a piece of aluminum foil that is long enough to fit under and around the pan and also provide “handles” on each side for lifting. Fold the foil lengthwise to about 3 inches wide. Center the pan on the foil and fold the handles on top of the pan while cooking. This lifter will enable you to lower the filled pan into the pressure cooker and easily remove it after cooking.