Instant Pot Pumpkin Bread Made from Scratch
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.
It’s Really Moist and Dense, but That’s the Point!
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.
And the AMAZING Result…
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Instant Pot Pumpkin Bread
This Instant Pot pumpkin bread is everything you love about a quick bread... moist, rich, and dense. Not to mention the pumpkin spice flavor!
- 1/3 cup butter room temperature
- 3/4 cup sugar
- 1 egg
- 1 cup pumpkin purée
- 1 tsp. vanilla extract
- 1 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going. Add sugar, then “cream” together. Add egg and mix until fully incorporated. Next, add pumpkin and vanilla extract. Mix until fully combined. Will look like it has curdled, but it hasn’t.
In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Using a whisk (or fork), mix together.
Add all dry ingredients to bowl with the wet. Mix gently 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.
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