Instant Pot Pumpkin Bread is the pressure cooker version of my popular pumpkin bread recipe. Made in a cute little bundt pan, this recipe is a great sweet bread for Thanksgiving dessert or after dinner treat during the Fall season. This pumpkin bread is dairy-free too!
Instant Pot Pumpkin Bread is a flavorful sweet bread full of pumpkin puree and an aromatic autumn-inspired seasoning blend. This bread is easy to make and super delicious, with a great combination of sweet and savory Fall flavors. You can also make a similar version in your breadmaker, if you have one.
Pumpkin bread goes hand in hand with warm and cozy apple cider or hot cocoa. It makes a wonderful holiday bread or gift throughout October and November. And if you love all things pumpkin during the Fall, try my Instant Pot pumpkin soup and pumpkin pasta, pumpkin cream cheese muffins, pumpkin cheesecake and even pumpkin chili!
You can use store bought pumpkin puree or make your own puree from scratch following these instructions. If you're making your puree from scratch, don't forget to roast those pumpkin seeds and save the skins to make pumpkin chips!
Equipment Needed
To make pumpkin bread in your pressure cooker you need a few pieces of essential equipment:
- Bundt Pan: the pan size depends on the size of your pressure cooker. This Instant Brands 7-inch bundt pan comfortably fits in my 8 quart Instant Pot. *You can also use a round cake pan or springform pan.
- Silicone Sling: while not a must, a silicone sling makes it very easy to place the cake pan in the pressure cooker and lift it out once it's done cooking. I highly recommending purchasing one for use not just in this recipe, but many others.
- Trivet: a trivet or steamer rack is used to keep the cake pan out of the water that's put into the inner pot. You don't want the pan sitting in the hot water because this will affect the cook time.
- Aluminum foil: the bread needs to be covered tightly with foil while it pressure cooks to keep out the steam and condensation.
Ingredients
- Olive oil: I use extra virgin olive oil in my most of my breads to keep them a little healthier and dairy-free. You can use butter if you'd like, with a 1:1 substitution.
- Pumpkin puree: my favorite store bought pumpkin puree is Libby's, but I use homemade pumpkin puree most of the time.
- Brown sugar: both light brown sugar and dark brown sugar are fine.
- Bread flour: bread flour creates bread that is a little softer and fluffier due to it's protein content. All-purpose flour is an acceptable substitution, with a 1:1 substitution ratio.
- Vanilla extract: use pure vanilla extract or make your own right in your Instant Pot!
- Pumpkin spice seasoning: you can use a blend of ground cinnamon, nutmeg and cloves as I do or replace the full amount of these seasonings with a store bought pumpkin spice seasoning blend.
- Eggs
- Baking powder and salt
Step-By-Step Instructions
STEP 1: In a large mixing bowl, whisk ¼ cup extra virgin olive oil and 1 cup brown sugar until combined well. Add 2 large eggs and 2 teaspoon vanilla extract. Continue whisking until well blended.
STEP 2: Mix in 1 cup pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves and 1 teaspoon salt. Whisk until well blended.
STEP 3: Gently whisk in 2 cups bread flour and 2 teaspoon baking powder until the batter is just combined.
STEP 4: Pour 1 ½ cups of cold water into the inner pot of the pressure cooker. Place the trivet or steamer rack into the pot. Grease the sides of the bundt pan generously with olive oil or butter and set it on top of the silicone sling. Pour the pumpkin bread batter into the bundt pan and cover tightly with aluminum foil. Lift the bundt pan using the silicone sling onto the trivet in the inner pot.
STEP 5: Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 50 minutes. When done, let the pressure release naturally for 10 minutes then quickly release the remaining pressure.
STEP 6: Lift the bundt pan out of the inner pot using the silicone sling. Remove the foil and let cool in the pan for 10 minutes. Use a knife to loosen the sides of the bread of the pan and transfer to a serving plate.
Slice and serve or store according to the instructions below. Pumpkin bread is delicious spread with cream cheese, pumpkin cream cheese, butter and honey.
How To Store Pumpkin Bread
To store pumpkin bread, wrap tightly in plastic wrap and place in an airtight container or bread box. It will last for 3-5 days before beginning to stale. For longer keeping, store in the fridge. Instant Pot pumpkin bread can be frozen for up to 6 months. Slice into individual pieces, wrap in plastic and place in a freezer safe storage bag. Defrost in the fridge overnight, on the counter for a few hours or using the defrost setting in the microwave.
Variations
- Add a cup of milk chocolate chips or white chocolate chips.
- Add a cup of nuts, such as walnuts, pecans or almonds.
Cooking Tips
- When making bread it's important to measure the ingredients precisely, as just a little more flour or liquid ingredients can cause a poor turnout.
- Make sure the pan is covered tightly with foil so that no steam or liquid gets into the bread while cooking, which will affect the texture and can cause gumminess.
- If your bread is undercooked after the 50 minutes pressure cooking time plus 10 minutes natural pressure release, recover with foil and pressure cook again for 5-10 minutes, depending on how undercooked it is. *This is a just a reminder that you can always continue cooking it, but as long as the instructions are followed exactly as written you shouldn't have this problem.
Recipe FAQs
Yes! Any pan that will fit in your pressure can be used, including round cake pans, mini loaf pans, and silicone muffin cups. Seven to nine inch pans will use the same cook time. Mini loaf pans and muffin cups will take less time, about 20-25 minutes.
Most likely your bread is gummy because it's undercooked. You can put it back in the pressure cooker and cook in 5 minute increments until it's no longer gummy. Or, put into the oven at 350 degrees Fahrenheit until the bread reaches an internal temperature of 200 degrees Fahrenheit. Pumpkin bread could also be gummy because there is too much pumpkin. Make sure to measure the ingredients precisely.
Pumpkin bread will turn out dense when there is too much flour and not enough liquid. If your bread is dense, use a little less flour.
Enjoy!
Recipe
Instant Pot Pumpkin Bread
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup brown sugar light or dark
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 2 cups bread flour
- 2 teaspoon baking powder
Instructions
- In a large mixing bowl, whisk ¼ cup extra virgin olive oil and 1 cup brown sugar until combined well. Add 2 large eggs and 2 teaspoon vanilla extract. Continue whisking until well blended.
- Mix in 1 cup pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves and 1 teaspoon salt. Whisk until well blended.
- Gently whisk in 2 cups bread flour and 2 teaspoon baking powder until the batter is just combined.
- Pour 1 ½ cups of cold water into the inner pot of the pressure cooker. Place the trivet or steamer rack into the pot. Grease the sides of the bundt pan generously with olive oil or butter and set it on top of the silicone sling. Pour the pumpkin bread batter into the bundt pan and cover tightly with aluminum foil. Lift the bundt pan using the silicone sling onto the trivet in the inner pot.
- Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 50 minutes. When done, let the pressure release naturally for 10 minutes then quickly release the remaining pressure.
- Lift the bundt pan out of the inner pot using the silicone sling. Remove the foil and let cool in the pan for 10 minutes. Use a knife to loosen the sides of the bread of the pan and transfer to a serving plate. Slice and serve or store according to the instructions below.
Lori | The Kitchen Whisperer
I swear there’s not much the IP can’t make! This recipe was/is incredible! The flavor is so good and just screams Fall! Definitely a keeper!
Veronika
I've never tried baking in a pressure cooker so I didn't know what to expect. The bread came out delicious! So moist and fluffy. I love that it's also dairy-free.
Cathleen
No way you can make pumpkin bread can be made in the Instant Pot!! This is genius! Thank you so much for sharing this recipe, I am making it tonight 🙂
Tammy
I'm so impressed that you made this in the instant pot! I'm always so amazed at how many things you can make with it. The cake looks fabulous...I wish I had a slice right now!
Kathryn
I love how this pumpkin bread is made in the instant pot! So delicious and easy to make, thanks for sharing!
Giangi Townsend
Instant pot pumpkin bread is genius! I have been testing recipes this past weekend for Thanksgiving, and your recipe made the cut and will be prepared for our day meal.
Soft and rich in flavor. Super easy and so good.
Thank you for another great recipe.
Bernice
Interesting! I'd never tried baking a cake in my Instant Pot so I thought I'd give this cake a try. It turns out super moist and we couldn't stop snacking. Definitely a keeper!
veenaazmanov
This Pumpkin Bread has all the spice flavors. Definitely a healthy bread with all the healthy ingredients.
Silvia
We are big pumpkin fans and this bread was so good, I always buy a few extra cans at the end of the year to start cooking with them as early as August. I loved the olive oil in this bread and I was so happy to finally use my Instant Pot Bundt pan.