from 1 vote
Instant Pot Pumpkin Bread
all-purpose flour, pumkin puree, Pumpkin Bread
all purpose flour
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.
Recipe from Corrie Cooks -
Instant Pot Recipes