INSTANT POT PUMPKIN SNICKERDOODLE BREAD

Instant Pot Pumpkin Snickerdoodle Bread image

This Instant Pot Pumpkin Snickerdoodle Bread recipe has all the wonderful pumpkin pie and cinnamon sugar flavors in a delicious dessert bread.

Provided by Kristen

Categories Dessert

Yield 16

Number Of Ingredients 13

Previous Next

Ingredients

2 large eggs
1 cup granulated sugar
1/4 cup vegetable oil
1/4 cup unsalted butter (at room temperature)
1 cup canned pumpkin puree (not pie filling)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups all purpose flour
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon

Steps:

Spray a small loaf pan (or another pan/mold that fits inside of the Instant Pot) with non-stick cooking spray. This is the mold we used: https://amzn.to/2WwcXER
In a large mixing bowl whisk the eggs and sugar together until well combined.
Mix in the vegetable oil and room temperature butter, then the pumpkin puree and vanilla. Blend until smooth.
Whisk in the baking powder and salt, then gently fold in the flour. Pour the batter into the pan or mold and spread out evenly.
Place your trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot over the trivet.
Lower your pan or mold into the pot and close the lid. Turn the knob to SEALING.
Push the MANUAL button (or PRESSURE COOK) and set the timer for 45 minutes.
When the timer goes off, turn the knob to VENTING to release all of the pressure.
Let cool for 10 minutes, then remove from the pan.
Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter, then immediately coat with the cinnamon sugar.

Nutrition Facts : Servingsize 1 serving, Calories 3342 kcal, Fat 165 g, SaturatedFat 76 g, Cholesterol 283 mg, Sodium 2786 mg, Carbohydrate 471 g, Sugar 301 g, Protein 17 mg