• 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
  • 1 cup hot water

Coat 1-quart casserole dish or soufflé dish that fits loosely in Presto® Electric Pressure Cooker Plus 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 of 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 dish securely with aluminum foil.

Place cooking rack and 1 cup water in cooking pot. Place casserole dish on cooking rack. Close cover. Place quick pressure release valve on vent pipe. Select DESSERTS and adjust time to 50 minutes. When time is up, allow pressure to drop of its own accord. Remove bread and let cool in casserole dish on wire rack. Remove bread from dish.

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 securely with aluminum foil. Place cooking rack and 1 cup water in cooking pot. Place cans on cooking rack. Close cover. Place quick pressure release valve on vent pipe. Select DESSERTS and adjust time to 30 minutes. When time is up, allow pressure to drop of its own accord.

Click here for more information on the Presto® Electric Pressure Cooker Plus.