Pumpkin Spice Bread


  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 1 tsp vanilla extract
  • 1 1/4 tsp cinnamon
  • 1 1/4 tsp nutmeg
  • 3/4 tsp ground cloves
  • 3/4 tsp ground ginger
  • 1/2 tsp salt
  • In a medium bowl, combine flour and baking powder. Set aside.
  • Coat the inside of a 6-cup bundt pan with non-stick spray. Set aside.
  • Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.
  • Add the pumpkin, vanilla, spices and salt, and mix to combine. Mixture will be grainy looking.
  • Add the flour/baking powder mixture and gently combine with a rubber spatula just until uniform. Do not overmix.
  • Spread batter into the bundt pan and cover with foil, sealing edges.
  • Put 1 1/2 cups of water and the trivet in the Instant Pot. Carefully lower the bundt pan onto the trivet.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 50 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then release the remaining steam.
  • Carefully remove the pan from the Instant Pot and let cool for 5-10 minutes, then urn out onto a plate.
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