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Instant Pot Pumpkin Bread
A best ever bread for Thanksgiving morning breakfast table… This moist pumpkin bread is loaded with tons of warm spices flavor.
Course
Breakfast, Dessert
Cuisine
American
Keyword
all-purpose flour, pumkin puree, Pumpkin Bread
Prep Time
15
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
320
kcal
Author
Corrie
Ingredients
1 ¾
cup
all purpose flour
1 ½
teaspoon
baking powder
⅛
teaspoon
baking soda
2
teaspoon
ground cinnamon
¼
teaspoon
salt
1 ½
cups
white sugar
¼
cup
brown sugar
½
cup
butter
softened
8
ounce
pumpkin puree
2
eggs
1
egg
white
¼
cup
buttermilk
½
teaspoon
vanilla extract
1 ½
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.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
69
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
64
mg
|
Sodium:
223
mg
|
Potassium:
153
mg
|
Fiber:
2
g
|
Sugar:
46
g
|
Vitamin A:
4540
IU
|
Vitamin C:
1
mg
|
Calcium:
103
mg
|
Iron:
2
mg