Basic Pumpkin Bread in the Instant Pot

Ingredients

• 1/2 cup butter room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup pumpkin purée
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. ground ginger
• 1/2 tsp. pumpkin spice
• 1/2 tsp. sea salt
• 2 cups self-rising flour

Instructions

1. Add butter and sugar to large mixing bowl. Using a hand mixer, “cream” together butter and sugar, then add eggs and vanilla and mix until fully incorporated.
2. Add pumpkin purée and spices. Mix until fully combined.
3. Add flour and mix gently with a rubber spatula until fully combined, making sure to scrape the edges of the bowl.
4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out as evenly as you can. Cover pan with foil to keep out condensation.
5. Add 3-inch trivet and 1 1/2 cups water to cooker. Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure.
6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.