Instant Pot Pumpkin Bread

One of the most favorite and cherished fall-time bread for your dinning table.

This delicious, moist and aromatically spiced pumpkin bread will be a delicacy for breakfast as well as dessert.

Instant Pot Pumpkin Bread
4 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: all-purpose flour, pumkin puree, Pumpkin Bread
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients
  • 1 3/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups white sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter softened
  • 8 ounce pumpkin puree
  • 2 eggs
  • 1 egg white
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 1 1/2 cup water
Instructions
  • Grease and lightly flour a 6-cups Bundt pan. Set aside. 
  • In a bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
  • In another large bowl, add the sugars and butter and beat until well combined. 
  • Add the pumpkin, eggs, egg white, buttermilk and vanilla and beat until smooth.
  • Add the flour mixture and mix until well combined. Place mixture into prepared pan evenly. 
  • With a paper towel, cover the bowl and then cover with a piece of foil loosely. With a fork, poke foil for steam to release.
  • Arrange a steamer trivet in the bottom of Instant Pot and pourwater.
  • Place the pan on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 55 minutes. 
  • Press “Cancel” and allow a natural release.
  • Remove the lid and transfer the pan onto a wire rack to cool for about 10 minutes.
  • Carefully, invert bread onto wire rack to cool completely before slicing.
  • Cut into desired sized slices and serve. 
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

Instant Pot Recipes? Corrie Cooks

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