This Instant Pot Pumpkin Bread is easily made from scratch and full of Fall flavors. Perfect served with a cup of coffee or glass of milk!
(Originally posted on July 16, 2018. Updated recipe and pictures on August 9, 2019)
We're quickly approaching one of the most anticipated times of the year... Time for everything pumpkin! And while I don't completely lose my mind, I do enjoy a few pumpkin treats. My wife on the other hand... All things pumpkin spice!! So it was no surprise to me that she's head-over-heals for this Instant Pot pumpkin bread.
Quick breads and/or rich breads are more moist and dense than other types of bread. So if you're looking for something like a slice of white bread, this is not the recipe for you. This Instant Pot pumpkin bread is kinda like a dessert; perfect with a cup of coffee or a glass of milk - just like you would enjoy a slice of coffee cake.
The Process
Add butter and sugar to large mixing bowl. Using a hand mixer, “cream” together butter and sugar until light and fluffy.
Add eggs and vanilla and mix until fully incorporated.
Next, add pumpkin and spices. Mix until fully combined.
Will look like it has curdled, but it hasn’t.
Add flour...
...and mix gently with a rubber spatula until fully combined, making sure to scrape the edges of the bowl.
Spray a 7×3 push pan with nonstick cooking spray.
Pour batter into pan and spread out as evenly as you can.
Cover pan with foil to keep out condensation.
Add 3-inch trivet and 1 ½ cups water to cooker.
Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.
And the AMAZING Result…
Expert Tips
- I have one tip for making this bread, but it's a REALLY important one! Once you add the flour, be sure to use something other than a mixer to combine. I recommend using a rubber spatula. If you use something like a hand mixer, the bread with become chewy because it will build up the gluten, which is not what you want to happen here.
FAQs
What if I don't have self-rising flour? In this recipe, you could also use 2 cups of all-purpose flour combined with 1 ½ teaspoons of baking soda.
Can I make this bread in a bundt pan? Yes! You could also use a 7-inch springform pan. Cook times for both will remain the same.
Is the butter salted or unsalted? Here's the deal... If you use salted butter, there's no need to add salt. But if you have unsalted butter, you'll want to add ½ teaspoon.
Can I use the trivet that came with my Instant Pot? The short answer is no. Here's why... You want to keep you pan as far from the liquid as possible. The included trivet is just too short. While the bread may cook, it will not rise fully when using the shorter trivet. You can purchase a 3" trivet on Amazon
for under $10.
★ Did you make this Instant Pot Pumpkin Bread? Please give it a star rating below!★
Instant Pot Pumpkin Bread
Ingredients
- ½ cup butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 1 cup pumpkin purée
- ¾ tsp. cinnamon
- ¾ tsp. nutmeg
- ½ tsp. ground cloves
- ½ tsp. ground ginger
- ½ tsp. sea salt
- 2 cups self-rising flour
Instructions
- Add butter and sugar to large mixing bowl. Using a hand mixer, “cream” together butter and sugar until light and fluffy. Then add eggs and vanilla and mix until fully incorporated. Next, add pumpkin and spices. Mix until fully combined. Will look like it has curdled, but it hasn’t.
- Add flour and mix gently with a rubber spatula until fully combined, making sure to scrape the edges of the bowl.
- Grease a 7×3 cheesecake pan with butter, oil, or shortening. Pour batter into pan and spread out as evenly as you can. Cover pan with foil to keep out condensation.
- Add 3-inch trivet and 1 ½ cups water to cooker. Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for at least 10 minutes before removing or slicing.
Video
Notes
- What if I don't have self-rising flour? In this recipe, you could also use 2 cups of all-purpose flour combined with 1 ½ teaspoons of baking soda and an extra teaspoon of salt.
- Can I make this bread in a bundt pan? Yes! You could also use a 7-inch springform pan. Cook times for both will remain the same.
- Is the butter salted or unsalted? Here's the deal... If you use salted butter, there's no need to add salt. But if you have unsalted butter, you'll want to add ½ teaspoon.
- Can I use the trivet that came with my Instant Pot? The short answer is no. Here's why... You want to keep your pan as far from the liquid as possible. The included trivet is just too short.
- I really only have one tip for making this bread, but it's a REALLY important one! Once you add the flour, be sure to use something other than a mixer to combine. I recommend using a rubber spatula. If you use something like a hand mixer, the bread will become chewy because it will build up the gluten, which is not what you want to happen here.
Becky
I love this recipe. Made this yesterday and it is so dense and moist... just the way I like it!! Thank you!
Sandra Marie Johnston
Can this be made in a bundt cake pan?
Gary
Definitely.
Kelly
What would be the cooking time if making these as bites in a silicon mold?
Rachael
We have never tried cooking these in silicon mold in the IP. We actually don't own any silicon muffin molds for the IP yet! If you give it a try please let us know how it worked out.
Gina
My favorite pumpkin bread so far! I made it gluten free by substituting the flour with Pamela's baking mix. It is almond meal and rice flour. You would also not add baking soda or baking powder as that is already in the mix. I followed the rest of recipe exact. It came out perfect and so moist. I have tried several other recipes and they all turned out terrible. I'm new to pressure cooking so I was getting really frustrated. Thanks so much for a great recipe!
J. Hallberg
I’ve made this cake a few times and it is gone same day with two people!
Tammy
I don't have that trivet But I am wondering if I could put some jelly jars upsidedowna and use it that way.
Gary White
Hmmm. Sorry, I'm not sure about that.
Patti
You can scrunch up some foil and use that instead of the trivet.
Lisa
I made this a while ago, and it was so dense, I couldn’t eat it. I see you have added some additional instructions that I do not believe were included previously, such as the high trivet, and the mixing. I will make another attempt at this since I like pumpkin bread. Just wondering what prompted the changes?
Gary White
I agree that the previous version was too dense. That's why I revisited the recipe and made some changes. Always hoping to provide the best recipes I can. And I don't claim to ever get it right EVERY SINGLE TIME! But I do my best. This version is great though. I hope you give it another try!
jmmz
You may want to change the "tips for Making this Instant Pot Banana Bread"
to "Tips for Making this Instant Pot Pumpkin Bread".
Great recipe!
Gary White
Omg 😲 Thanks for the heads up!
Theresa
Just made this and it is delicious!! I added raisins and walnuts too, yum!!
Dennis
Made this last night following the recipe precisely, including the hand mixing of flour but used a 7" bundt pan (who owns a 7" round pan with 3" sides? Mine is 2"). It is AWFUL! I'm used to dense bread in IP, I make banana bread frequently - but not only is this SUPER dense, it has no pumpkin flavor in the least (1 cup of pumpkin? Butter and eggs are the only liquids for 2c of flour?) I'm used to the traditional bread using the Libby's recipe from the pumpkin can, moist and flavorful. I have a wonderful banana bread recipe and I really wanted to try that recipe using pumpkin instead of bananas - and now I really wish I'd done that.
Gary White
Sorry to hear it was not to your liking. We've never tested this recipe in a bundt pan, which is why we recommend a 7" pan. The Fat Daddio 7" push pan is a popular pan in most Instant Pot groups, and it's what we used here. However, you could use a regular 7" cake pan as well. There are several brands and types available on Amazon for under $10 if you find you need one for future recipes.
Katie
This was so good! Thanks for the delicious recipe!
Arlene
My husband loves anything pumpkin and I want to bake this in my IP.
I can't locate a 3" trivet that you suggest using to raise the push pan in the IP. I see they come in a set of items for IP but I have many of the items and hate to buy a SET for just the trivet. Where can I purchase this trivet?
Thank you for helping me...
Gary White
This is the type we use.
https://www.amazon.com/Lakatay-Steamer-Instant-Pressure-Accessories/dp/B073ZCX4KQ
T
Can you please clarify the trivet height and/or link as the one from your link is also less than 3" at 2.36. I havent bought any accessories yet and trying to get the most beneficial ones. Thank you.
https://www.amazon.com/Lakatay-Steamer-Instant-Pressure-Accessories/dp/B073ZCX4KQ
Gary White
That one will work just fine.
Coco
I've used Mason jar rings as a makeshift trivet. Can stack up several layers to get proper height.
Donna
This is a great recipe!
I wanted to comment for those who don't have a 3 inch trivet, that I put the push pan in my Oxo sling (it's almost 2 inches thick) on top of the little trivet that came with my instant pot and it worked great, so that's an option if have that sling and not a 3 inch trivet.
Jennifer
Loved it! This bread is the perfect fall treat. I shared it with two other couples and they loved it, too. Adding to my "Tried and True IP recipes."
Matt
Dumb question here. Where does the water go? Surely you can't pour it directly into the IP without the liner? Other than that, this recipe looks delightful and I can't wait to try it!
Gary White
If you take a look at the process shot photos, you'll see that the water does indeed go in the liner. Then the trivet and pan are placed on top of that.
Miss Paula
I followed instructions to the letter. It was not done. The top stuck to the foil and a piece of it lifted right off, exposing undercooked center below. I put it back in for 15 minutes more cook time and although it was better, still a tad raw right in the center.