Instant Pot Pumpkin Bread
Instant Pot Pumpkin Bread
This moist, aromatically-spiced pumpkin bread is a special treat for breakfast as well as dessert.Recipe courtesy of Corrie Cooks
Prep Time
15
minutes
Cook Time
55
minutes
Servings
8
Total time: 1 hour, 10 minutes
Ingredients
- 1 and 3/4 cups all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 and 1/2 cups white sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 8 ounce pumpkin puree
- 2 eggs
- 1 egg white
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups water
Directions
- Grease and lightly flour a 6-cup Bundt pan. Set aside.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- In another large bowl, add the sugars and butter and beat until well combined. Add the pumpkin, eggs, egg white, buttermilk and vanilla and beat until smooth.
- Add the flour mixture and mix until well combined. Place mixture into prepared pan evenly.
- With a paper towel, cover the bowl and then cover with a piece of foil loosely. With a fork, poke the foil for the steam to release.
- Arrange a steamer trivet in the bottom of Instant Pot and pour in the water. Place the Bundt pan on top of the trivet.
- Secure the lid and turn to “Seal” position. Cook on “Manual” with “High Pressure” for about 55 minutes. Press “Cancel” and allow a natural release.
- Remove the lid and transfer the Bundt pan onto a wire rack to cool for about 10 minutes.
- Carefully invert bread onto the wire rack to cool completely before slicing. Cut into desired sized slices and serve.