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
Print Pin Rate
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
  • 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
  • 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 my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

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Instant Pot Recipes? Corrie Cooks

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