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Pumpkin Pie Bread

Instant Pot Pumpkin Pie Bread | Food Under Pressure

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Pumpkin Pie Bread by Food Under Pressure


So, on a whim, I made this recipe up.


It’s true… I had leftover canned pumpkin in my fridge – I made my Pumpkin Spice Oatmeal the day before. I decided I’d use the leftover pumpkin to experiment! Perhaps I can make pumpkin bread in my Instant Pot Pressure Cooker. I had no clue how it would come out…

So now that you must have COMPLETE confidence in me, let me share the glory of my wingin’-it Pumpkin Pie Bread.

I call it “Pumpkin PIE bread” intentionally. The texture of this “bread” is kinda like pie. Like seriously, its moist like pumpkin pie filling, but dense and bread-like enough to cut, pick up and eat with your hands. It’s not like your average pumpkin or banana bread texture – its so much more… gosh… pudding like! Its so moist. It’s so soft. It’s slightly spiced, with just enough pumpkin, and not too sweet. It’s freaking delicious…

and, I made it in my [Instant Pot] Pressure Cooker! How cool is that?

Confession: I made this Pumpkin Pie Bread 4 days ago… and I have one slice left… and I haven’t shared… with anyone. Can I blame the fact that I am 31 weeks pregnant for eating the whole thing by myself (with frosting)?

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Pumpkin Pie Bread

Ingredients

Cooking spray

2-3 T flour

2 cups flour

1 t baking soda

1/2 t baking powder

1/4 t salt

1 t cinnamon

1/2 t ginger

1/4 t nutmeg

1/8 t all spice

1/4 cup butter, softened to room temp

1/2 cup sugar

1/4 cup brown sugar

1/4 cup maple syrup

1/4 cup oil (I use vegetable or canola oil)

1 t vanilla

1 cup pure pumpkin

2 eggs

Essential Tools

6 cup Bundt Pan, I have this Nordic Ware Bundt pan

Pressure Cooker, I have the IP-DUO60 6 qt Instant Pot

Trivet aka cooking rack, like this K Steel cooking rack

Electric Mixer or Stand Mixer, I have this Kitchen Aid Pro Stand Mixer*

*passed down from my Grandma, my Nonna Maria – it is super special ?

Measuring utensils, spoons & cups

Directions

Prepare bundt pan – lightly spray with cooking spray, then coat very lightly with flour (add about 2-3 T flour to sprayed bundt pan and tap it around so coat). Lightly tap bundt pan to loosen and remove all excess flour. Preparing the bundt pan will ensure the bread does not stick.

Prepare pressure cooker – add 1 1/2 cups water to bottom of pressure cooker pot, and place trivet / cooking rack on top of water.

In separate mixing bowl, whisk dry ingredients – flour, baking soda, baking powder, salt, spices.

In large mixing bowl with hand mixer or stand mixer, blend butter and sugars until light and fluffy, about 45-60 seconds on medium high speed.

Scrape bottom and sides of bowl with spatula to ensure all is combined.

Add maple syrup, vanilla and oil. Blend well, about 15-30 second on medium high speed.

Add pumpkin. Blend well, about 15-30 seconds on medium high speed.

Scrape bottom and sides of bowl with spatula to ensure all is combined.

Add eggs 1 at a time until just combined, about 15 seconds after adding each egg on medium speed – do not over mix eggs.

Add half flour mixture, blend just until combined, about 15 seconds on low speed. Add remaining dry ingredients and blend just until combined, another 15 seconds on low speed.

It’s okay to see some flour not totally combined.

Use your spatula to gently mix in the remaining, then transfer pumpkin pie bread batter to prepared bundt pan using a spatula to evenly distribute.

Tap bundt pan on counter to get rid of larger air bubbles.

Cover bundt pan with foil and place covered bundt pan on trivet in Pressure Cooker.

Close lid and close vent knob – for Instant Pot, turn vent knob to “sealing”.

Cook for 45 minutes on High Pressure –  for Instant Pot, press manual then adjust time to 45 minutes using +/- buttons.

NOTE! If not using this bundt pan (http://amzn.to/2i1jbZ4), but using a round or springform pan, you will likely need to increase cook time from 45 mins to 50-55.

When cook time is complete, allow pot to naturally depressurize (NPR) for 10 minutes, then quickly release any remaining pressure (QPR).

Carefully remove bundt pan from Pressure Cooker – I tilt my inner pot slightly and use a towel to remove the bundt pan. Allow to cool for about 10 minutes before removing it from bundt pan.

Allow Pumpkin Pie bread to cool completely before cutting and serving.

I like to serve after chilling it for at least an hour int he fridge with some powdered sugar and a dollop of a frosting of your choice – I like cream cheese or vanilla frosting for this! Up to you ?

Pumpkin Pie Bread

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Food Under Pressure

Instant Pot Banana Bread Cake | Food Under Pressure

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Why do I call this Banana Bread Cake made in my Instant Pot both Cake and Bread?

Well, I honestly couldn’t decide… Was it more like cake? Was it more like bread? Truthfully, I make banana bread in the oven all the time. It is typical banana bread, in taste and texture. This recipe is definitely different in texture — its actually much lighter & more moist.

This Banana Bread Cake is delightfully sweet, delightfully tender, delightfully dense, delightfully moist… delightfully everything!

This Banana Bread Cake is awesome and I made it without ever having to turn on my oven which in turn heats my always-hot-anyways Florida home – winning! Why use my Instant Pot Pressure Cooker and not my oven? The prior sentence is good enough reason for me… Thanks, Instant Pot!

You can eat this plain, dusted with powdered sugar or topped with a frosting of your choice — my fave being cream cheese frosting, but if you have chocolate lovers, go for chocolate; if you have cream cheese haters, go for vanilla — it’s ALL good!

You can make this Banana Bread Cake with a variety of mix-ins to switch it up, too! My family’s favorite is chocolate chips! The world is your oyster; the world is your Banana Bread Cake!

Banana Bread Cake

Ingredients

1/2 cup oil — I use vegetable or canola but you could use coconut, too

1/4 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

3/4 cup sugar

1 t vanilla

3 over ripened bananas, mashed — about 1 1/4 cups

1/4 cup milk

2 extra large eggs

2 1/4 cups flour, properly measured

1/2 t salt

1/2 t cinnamon

1 1/2 t baking soda

1/2 t baking powder

Optional Mix-ins (1/2 cup of mix in of your choice):

cinnamon chips

chocolate chips (my family’s fave!)

walnuts

pecans

shredded coconut

1 1/2 cups water for the bottom of the Pressure Cooker pot

Essential Tools

Bundt Pan, 6 cup — I use this Nordic Ware bundt pan

Kitchen Aid Stand Mixer or hand mixer — you can also do this by hand

Directions

Grease and flour bundt pan — I use cooking spray and a couple tablespoons of flour to coat the bundt pan. This will ensure your banana bread cake won’t stick.

In medium sized mixing bowl, whisk all dry ingredients (properly measured flour, salt, cinnamon, baking soda, baking powder). Set aside.

In large mixing bowl, using electric mixer, blend oil, butter, sugars and vanilla until very well combined, about 45 seconds on medium speed. Scrape all sides and bottom of mixing bowl.

Add both eggs, blend until just combined, about 10-15 seconds on medium speed.

Add milk and banana; mix until combined, about 20-30 seconds on medium speed. Scrape all sides of mixing bowl

Add dry ingredients, and mix on low speed until just combined, perhaps 20 seconds.

Do not over mix!

 Add optional mix-in, if desired. I added chocolate chips!

Mix very lightly to avoid over-mixing batter.

Pour batter into greased and floured bundt pan

Cover with foil

Place bundt pan on trivet, then place in Instant Pot over water.

*The trivet that comes with the Instant Pot has handles which make it easy to put in and take out of the pot! If your trivet does NOT have handles, create a foil sling (folding a long piece of foil length wise) and use it to place bundt pan in your pot – this will also help with taking it out after it’s cooked.

Close lid and turn vent knob to “Sealing”

Press Manual (High Pressure), and adjust cook time using “+/-“ to 47* minutes.

I’ve tried 45, not quite enough; 50, a few too many; 47 is where I’ve decided the sweet spot is!

After pressure cooker comes to pressure, cook time countdown will begin.

When cook time countdown is complete, allow pressure cooker to naturally release pressure (NPR) for 5 minutes. Quickly release remaining pressure (QPR).

Open lid, and carefully remove bundt pan — it’s pretty snug in there! I solicit the help of my Silicone mitts and perhaps a hand towel and either grab the handles on my trivet, or the foil sling.

Remove foil and allow Banana Bread Cake to cool for about an hour.

Seriously… just look at this gorgeous, beautifully risen, tender Banana Bread Cake!

Once cooled, run knife around the outside edge and inside edge of the cake to loosen. Place a plate over bundt pan, then lift bundt pan and flip over onto plate.

Serve plain, with powdered sugar, or frosting of your choice.

I like to serve a dollop of frosting on the side so the beautiful Banana Bread Cake is exposed in all it’s delicious glory!

Banana Bread Cake 

(with optional Cinnamon chip mix in and a dollop of cream cheese frosting)

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Food Under Pressure
Print
Banana Bread Cake | Instant Pot Pressure Cooker
Ingredients
  • 1/2 cup canola or vegetable oil
  • 1/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 3 over-ripened bananas lightly mashed
  • 1/4 cup milk
  • 2 extra large eggs
  • 2 1/4 cups flour properly measured
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups water for bottom of pressure cooker
Instructions

  1. Grease and flour bundt pan - I use cooking spray and a couple T flour to evenly coat the inside of bundt pan to ensure cake does not stick

  2. In medium sized mixing bowl, whisk all dry ingredients (properly measured flour, salt, cinnamon, baking soda, baking powder). Set aside.

  3. In large mixing bowl, using electric mixer, blend oil, butter, sugars and vanilla until very well combined, about 45 seconds on medium speed. Scrape all sides and bottom of mixing bowl.

  4. Add both eggs, blend until just combined, about 10-15 seconds on medium speed.

  5. Add milk and banana; mix until combined, about 20-30 seconds on medium speed. Scrape all sides of mixing bowl

  6. Add dry ingredients, and mix on low speed until just combined, perhaps 20 seconds.

    DO NOT OVER-MIX!

  7. Add optional mix-in, if desired.

    Optional Mix-ins (1/2 cup of mix in of your choice): cinnamon chips, chocolate chips, walnuts, pecans, shredded coconut

    Mix very lightly to avoid over-mixing batter.

  8. Pour batter into greased and floured bundt pan

  9. Cover bundt pan with foil

  10. Add water to pressure cooker insert. Place bundt pan over water in Instant Pot on trivet using trivet handles, or create a foil sling.

  11. Close lid and close vent knob, then set cook time to 47 minutes on High Pressure.

  12. When cook time has completed, allow pressure cooker to naturally release pressure for 5 minutes, then release remaining pressure and remove lid.

  13. Remove foil and allow Banana Bread Cake to cool for about an hour.

  14. Serve as desired, with icing or powdered sugar or plain - it is incredibly delicious as is!