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    Home » Instant Pot

    Instant Pot Pumpkin Bread

    Published August 9, 2019. Last modified January 17, 2020 By Gary White

    9.8K shares
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    Instant Pot Pumpkin Bread image for Pinterest.

    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!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 ½ cups of water.

    Add 3-inch trivet and 1 ½ 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.

    Expert Tips

    1. 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!★

    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!
    4.46 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8
    Calories: 220kcal
    Author: Gary White

    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

    Important Note: This recipe was developed using a 6-quart Instant Pot, with consistent and excellent results. When I used an 8-quart Instant Pot, the results were not consistent.
    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 ½ teaspoons of baking soda and an extra teaspoon of salt.
    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 ½ 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 your 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 will 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    More Instant Pot Pumpkin Recipes

    • Instant Pot Pumpkin Oat Bread
    • Pressure Cooker Pumpkin Soup with Sausage and Kale
    • Instant Pot Pumpkin Soup

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. Gina

      February 01, 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
    5. 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
    6. 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 01, 2019 at 7:13 pm

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

        Reply
    7. 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
    8. 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
    9. 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
    10. Dennis

      September 02, 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 03, 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
    11. Katie

      September 03, 2019 at 12:48 pm

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

      Reply
    12. 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...

      Reply
      • Gary White

        September 16, 2019 at 10:02 am

        This is the type we use.

        https://www.amazon.com/Lakatay-Steamer-Instant-Pressure-Accessories/dp/B073ZCX4KQ

        Reply
        • T

          October 17, 2019 at 6:39 am

          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

          Reply
          • Gary White

            October 22, 2019 at 7:39 am

            That one will work just fine.

            Reply
    13. Coco

      February 27, 2020 at 9:22 pm

      I've used Mason jar rings as a makeshift trivet. Can stack up several layers to get proper height.

      Reply
    14. Donna

      March 02, 2020 at 8:16 pm

      5 stars
      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.

      Reply
    15. Jennifer

      September 03, 2020 at 11:45 pm

      5 stars
      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."

      Reply
    16. Matt

      November 01, 2020 at 3:52 pm

      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!

      Reply
      • Gary White

        November 02, 2020 at 7:42 am

        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.

        Reply
    17. Miss Paula

      October 12, 2022 at 11:21 pm

      3 stars
      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.

      Reply

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