• 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
  • 3 cups hot water
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  • Danish or other cream cheese

Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat egg, 2/3 cup water, mayonnaise, and vanilla until smooth. Add to flour mixture. Stir just until moistened. Pour into greased 1-quart casserole or souffle dish that fits loosely in a 6- or 8-quart Presto® pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack (or 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 cheese. 

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