• 1 1/4 cups all-purpose flour
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chopped dates
  • 1 egg
  • 2/3 cup water
  • 1/4 cup mayonnaise
  • 1 teaspoon vanilla extract
  • 3 cups hot water for pressure cooking
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  • Cream cheese

Coat a 1-quart casserole or soufflé dish that fits loosely in a Presto® 6- or 8-quart Pressure Cooker with no-stick cooking spray.

Mix flour, walnuts, sugar, baking powder, and salt in a large bowl. Stir in dates. Beat egg, 2/3 cup water, mayonnaise, and vanilla in another bowl until smooth. Add to flour mixture. Stir just until moistened. Pour into prepared casserole or soufflé dish. Cover top of casserole securely with aluminum foil. Place cooking rack (or in basket) and 3 cups water in pressure cooker. Place casserole on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove bread and let cool in casserole on wire rack. Remove bread from casserole. Refrigerate until chilled. Cut into thin slices. Serve with cream cheese.

Variation: If smaller loaves are desired, coat 3 (15-ounce) steel cans with no stick cooking spray. Fill each can about 1/2 full with batter and cover can rims securely with aluminum foil. Place cooking rack and 3 cups water in pressure cooker. Place cans on cooking rack. Close cover securely. Place pressure regulator on vent pipe. COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 

Click here for more information on our line of quality Presto® Pressure Cookers.

Presto Tip:

A “lifter” makes it easy! Cut a piece of aluminum foil that is long enough to fit under and around the dish and also provide “handles” on each side for lifting. Fold the foil lengthwise to about 3 inches wide. Center the dish on the foil and fold the handles on top of the dish while cooking. This lifter will enable you to lower the filled dish into the pressure cooker and easily remove it after cooking.