Instant Pot Pumpkin Bread

4.64 from 11 votes

Instant Pot Pumpkin Bread

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!

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Low Fat, Low Lactose, Vegetarian

Keyword: easy pumpkin bread, instant pot pumpkin bread recipe, pressure cooker pumpkin bread, pumpkin bread bundt pan

Servings:

Calories: 155kcal

Author: Kristina Tipps

Equipment

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.

Notes

Storing: 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.

Tip 1: 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.

Tip 2: 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.

Tip 3: 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.

Nutrition