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Name: Date Nut Bread (Pressure Cooker Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/4 c All-purpose flour; 1/2 c Coarsely chopped walnuts; 1/3 c Sugar; 1 tb Baking Powder; 1/4 ts Salt; 2/3 c Chopped dates; 1 Egg; 2/3 c Water; 1/4 c Mayonnaise; 1 ts Vanilla extract; 3 c Hot water; Danish or other cream cheese

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INGREDIENTS

1 1/4 c All-purpose flour
1/2 c Coarsely chopped walnuts
1/3 c Sugar
1 tb Baking Powder
1/4 ts Salt
2/3 c Chopped dates
1 Egg
2/3 c Water
1/4 c Mayonnaise
1 ts Vanilla extract
3 c Hot water
Danish or other cream cheese

Servings

INSTRUCTIONS

Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat egg, 2/3 cup water, mayonnaise, and vanilla until smooth. Add to the flour mixture. Stir just until moistened. Pour into 1-quart casserole or souffle dish that fits loosely in a 6-quart pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack and 3 cups of water in pressure cooker. Place casserole on rack. Close cover securely. Bring pressure to 15 pounds. Cook for 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 and serve with cheese. -The Official Presto Pressure Cooker Cookbook Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98,

NOTES

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Date Nut Bread (Pressure Cooker Recipe)

1 1/4 c All-purpose flour
1/2 c Coarsely chopped walnuts
1/3 c Sugar
1 tb Baking Powder
1/4 ts Salt
2/3 c Chopped dates
1 Egg
2/3 c Water
1/4 c Mayonnaise
1 ts Vanilla extract
3 c Hot water
 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 the flour  mixture. Stir just until moistened. Pour into 1-quart casserole or souffle  dish that fits loosely in a 6-quart pressure cooker. Cover casserole  securely with aluminum foil. Place cooking rack and 3 cups of water in  pressure cooker. Place casserole on rack. Close cover securely. Bring  pressure to 15 pounds. Cook for 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 and serve with cheese. -The Official Presto Pressure Cooker  Cookbook    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98,

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Nutrition

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Serving Size: 1 Serving (1900g)
Recipe Makes: 1 Servings

Calories: 2674
Calories from Fat: 746 (28%)

Amt Per Serving		% DV

	Total Fat 82.9g	111 %
	Saturated Fat 9.7g	48 %
	Monounsaturated Fat 22g
	Polyunsanturated Fat 44.4g
Cholesterol 242.1mg		74 %
Sodium 4017.9mg		139 %
Potassium 1684mg		44 %
Total Carbohydrate 466g		137 %
	Dietary Fiber 18.9g	76 %
	Sugars, other 447g
Protein 40.7g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2674

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