Instant Pot Pumpkin Bread

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!

It’s really moist and slightly dense, but that’s the kinda point!

Slice of pumpkin bread on white plate with loaf in background.

 

(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.

 

Whole pumpkin bread on cutting board in front of Instant Pot.

 

The Process

Butter and sugar "creamed" together in large mixing bowl.

Add butter and sugar to large mixing bowl. Using a hand mixer, “cream” together butter and sugar until light and fluffy.

 

Creamed butter and sugar topped with 2 eggs and vanilla extract.

Add eggs and vanilla and mix until fully incorporated.

 

Butter/sugar/eggs mixture topped with pumpkin purée and spices.

Next, add pumpkin and spices. Mix until fully combined.

 

Pumpkin purée and spices mixed with butter, sugar, and eggs.

Will look like it has curdled, but it hasn’t.

 

Pumpkin purée mix topped with flour.

Add flour…

 

Pumpkin bread batter in mixing bowl with rubber spatula.

…and mix gently with a rubber spatula until fully combined, making sure to scrape the edges of the bowl.

 

7x3-inch push pan sprayed with nonstick cooking spray.

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot pumpkin bread batter in pan.

Pour batter into pan and spread out as evenly as you can.

 

Push pan covered with aluminum foil.

Cover pan with foil to keep out condensation.

 

3-inch trivet in Instant Pot with 1 1/2 cups of water.

Add 3-inch trivet and 1 1/2 cups water to cooker.

 

Push pan topped with aluminum foil in Instant Pot.

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…

Whole pumpkin bread on wooden cutting board.

 

Tips for Making this Instant Pot Pumpkin Bread

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 with become chewy because it will build up the gluten, which is not what you want to happen here.

 

FAQs

  1. 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 1/2 teaspoons of baking soda.
  2. 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.
  3. 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 1/2 teaspoon.
  4. 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.

 

★ Did you make this Instant Pot Pumpkin Bread?

Please give it a star rating below!★

Whole pumpkin bread on wooden cutting board.

Instant Pot Pumpkin Bread

This is everything you love about a quick bread... moist, rich, and slightly dense. Not to mention the pumpkin spice flavor!
4.43 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 220kcal
Author: Gary White

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup pumpkin purée
  • 3/4 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 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.
  • 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 1/2 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.

Notes

  1. 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 1/2 teaspoons of baking soda.
  2. 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.
  3. 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 1/2 teaspoon.
  4. 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.
  5. 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 with become chewy because it will build up the gluten, which is not what you want to happen here.

Nutrition

Calories: 220kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 162mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5030IU | Vitamin C: 1.3mg | Calcium: 25mg | Iron: 1.3mg

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23 Comments

  • Reply
    Pumpkin Recipes | Instant Pot Resources
    July 17, 2018 at 6:33 am

    […] Pumpkin Bread (2) […]

  • Reply
    Becky
    August 24, 2018 at 7:30 am

    5 stars
    I love this recipe. Made this yesterday and it is so dense and moist… just the way I like it!! Thank you!

  • Reply
    Sandra Marie Johnston
    November 16, 2018 at 12:06 pm

    Can this be made in a bundt cake pan?

    • Reply
      Gary
      November 20, 2018 at 11:45 am

      Definitely.

  • Reply
    Kelly
    November 25, 2018 at 5:21 pm

    What would be the cooking time if making these as bites in a silicon mold?

    • Reply
      Rachael
      November 26, 2018 at 7:30 am

      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.

  • Reply
    Gina
    February 1, 2019 at 2:32 am

    5 stars
    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!

  • Reply
    J. Hallberg
    April 11, 2019 at 2:28 pm

    5 stars
    I’ve made this cake a few times and it is gone same day with two people!

  • Reply
    Tammy
    August 10, 2019 at 9:56 pm

    I don’t have that trivet But I am wondering if I could put some jelly jars upsidedowna and use it that way.

    • Reply
      Gary White
      August 12, 2019 at 9:35 am

      Hmmm. Sorry, I’m not sure about that.

    • Reply
      Patti
      September 1, 2019 at 7:13 pm

      You can scrunch up some foil and use that instead of the trivet.

  • Reply
    Lisa
    August 11, 2019 at 2:10 am

    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?

    • Reply
      Gary White
      August 12, 2019 at 9:35 am

      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!

  • Reply
    jmmz
    August 17, 2019 at 2:22 am

    5 stars
    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!

    • Reply
      Gary White
      August 17, 2019 at 6:30 am

      Omg 😲 Thanks for the heads up!

  • Reply
    Theresa
    August 24, 2019 at 4:51 pm

    5 stars
    Just made this and it is delicious!! I added raisins and walnuts too, yum!!

  • Reply
    Dennis
    September 2, 2019 at 2:23 pm

    1 star
    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.

    • Reply
      Gary White
      September 3, 2019 at 1:00 pm

      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.

  • Reply
    Katie
    September 3, 2019 at 12:48 pm

    5 stars
    This was so good! Thanks for the delicious recipe!

  • Reply
    Arlene
    September 16, 2019 at 9:28 am

    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…

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