Dessert Instant Pot

Instant Pot Pumpkin Bread Made from Scratch

Instant Pot Pumpkin Bread | The Foodie Eats
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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.

 

Instant Pot Pumpkin Bread | The Foodie Eats

 

The Process

Instant Pot Pumpkin Bread | The Foodie Eats

Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add sugar. Then “cream” together butter and sugar.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add egg and mix until fully incorporated.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Next, add pumpkin and vanilla extract.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix until fully combined. Will look like it has curdled, but it hasn’t.

 

Instant Pot Pumpkin Bread | The Foodie Eats

In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Using a whisk (or fork), mix together.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add all dry ingredients to bowl with the wet.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix gently until fully combined, making sure to scrape the edges of the bowl.

 

Instant Pot Pumpkin Bread | The Foodie Eats

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

 

Instant Pot Pumpkin Bread | The Foodie Eats

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

 

Instant Pot Pumpkin Bread | The Foodie Eats

Cover pan with foil to keep out condensation.

 

Instant Pot Pumpkin Bread | The Foodie Eats

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

 

Instant Pot Pumpkin Bread | The Foodie Eats

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…

Instant Pot Pumpkin Bread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

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!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 220 kcal
Author The Foodie Eats

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Add all dry ingredients to bowl with the wet. Mix gently until fully combined, making sure to scrape the edges of the bowl.

  4. 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.

  5. 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. 

  6. 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.

Nutrition Facts
Instant Pot Pumpkin Bread
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 162mg 7%
Potassium 102mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 100.6%
Vitamin C 1.6%
Calcium 2.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Pumpkin Bread | The Foodie Eats

 

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