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
• 1/3 cup chopped apples
• 1 tablespoon whiskey (optional)
• 1/2 teaspoon vanilla
• 3 cups water

Mix flours, sugar, baking powder, baking soda, salt, and spices. Stir in remaining ingredients except water. Pour into greased loaf pan, 6 x 2-1/4 x 2-inches. Cover pan securely with greased aluminum foil. Place cooking rack or steamer basket and 3 cups water in 4- or 6-quart Presto® pressure cooker. Place loaf pan on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 45 MINUTES. Remove bread and let cool in loaf pan on wire rack 5 minutes. Remove bread from pan. Let cool on wire rack. Makes one loaf.

Date Nut Bread

• 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 of 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 6-quart Presto® pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 3 cups water in pressure cooker. Place casserole on rack or in basket. Close cover securely. Place pressure regular 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. Makes 1 loaf.

Steamed Zucchini Bread

• 1 egg
• 2 tablespoons vegetable oil
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 cup shredded zucchini
• 1 (7 1/2- or 8 1/2-ounce) package corn muffin mix
• 1/4 cup seedless raisins
• 1/4 cup chopped walnuts

Beat egg with a fork; blend in oil, sugar, and cinnamon. Add zucchini and corn muffin mix to egg mixture; stir until just mixed. Stir raisins and walnuts into egg mixture. Grease a 4-cup mold or metal bowl, which fits loosely in a 4- or 6-quart Presto® pressure cooker. Spoon batter into mold. Cover bowl firmly with aluminum foil. Place pressure cooker rack or steamer basket and 3 cups of hot water in pressure cooker. Place mold on rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe. Cook for 35 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove cover and carefully lift out mold. Cool 15 minutes and turn out of mold. Serve warm.
Makes 1 loaf (or 12 slices)