Instant Pot: Pumpkin Loaf

What does Thanksgiving mean to you? This year, Thanksgiving has much more meaning than those in the past. Perhaps it’s due to the challenging months my family had this past year, but now we’ve managed to pull through the hard times to get to such a better place… and for that, we are thankful. Perhaps it’s due to my renewed focus on life’s simple pleasures and being content knowing all my basic needs are fulfilled… and for these, I am thankful. Or perhaps it’s just being surrounded by loved ones, who I’ve known for years and who I may have just met… and for all of them, I am thankful. If I could, I would break bread with everyone who has touched my life and no bread is more fitting that this Pumpkin Loaf. It’s sweet, comforting and a bread worth sharing. Would you like a slice?

It’s definitely a bread worth sharing, since the recipe makes quite a bit. It can be made into muffins or even mini loaves if you want to share these for the holiday as food gifts. I will say that leftovers (if you have any), make a delicious french toast according to my husband! 

Author: Joelen; recipe adapted from AllRecipesPrint Recipe

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Instant Pot: Pumpkin Loaf

ingredients:

1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

instructions:

Spray your mini bundt pan (or chosen bakeware) with cooking spray. 

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. 

In a separate bowl, whisk together the flour, baking soda salt cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.

In your Instant Pot:

Plug in the IP with insert in place. Add 1 1/2 cups water to the IP for pressure cooking.

Carefully place the filled bundt pan (or chosen bakeware) on a trivet with handles and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles.

Secure the lid of the IP and ensure the valve is set to SEALING. 

Press MANUAL and adjust the time to 55 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 55 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressuring cooking, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure.) No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

When the display reflects 10 minutes since the IP has beeped, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR.) I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode – turn to OFF. Carefully remove the pan from the IP.

Allow the pudding to cool for at least 10 minutes before removing from bakeware. Slice and serve.

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