Name: Instant Pot Pumpkin Bread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: ½ cup butter (1 stick, softened); 1 cup brown sugar; 1 cup pumpkin puree; 2 eggs; 1½ cup flour; 2 tsp cinnamon; ½ tsp ground ginger (optional); ¼ tsp ground nutmeg (optional); ¼ tsp ground cloves (optional); 1 tsp baking soda; 1½ tsp baking powder; ½ tsp salt

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Nothing says fall like the warm, cozy flavors of pumpkin bread! This Instant Pot pumpkin bread recipe is incredibly easy, and the result is a perfectly moist loaf bursting with pumpkin spice goodness. Whether you’re serving it for breakfast or dessert, this pumpkin bread will hit the spot.

This Instant Pot pumpkin bread is out of this world! So moist and tender, this is a perfect homemade bread for Fall season!

Why You’ll Love Instant Pot Pumpkin Bread

Moist and Tender Texture: This pumpkin bread is incredibly moist, thanks to the combination of pumpkin puree and butter. The Instant Pot helps retain moisture, giving the bread a soft, melt-in-your-mouth texture.
Easy to Make: No need to worry about watching the oven—just mix the ingredients, place them in your Instant Pot, and let it work its magic. It’s a simple, foolproof recipe that’s perfect for beginners.
Perfect Fall Flavor: Packed with warm spices like cinnamon, nutmeg, and cloves, this pumpkin bread has all the classic fall flavors you crave. It’s the ultimate autumn comfort food.
Versatile: You can enjoy this pumpkin bread for breakfast, as a snack, or even as a dessert. Add some whipped cream, butter, or cream cheese frosting for an extra indulgent treat.
Make-Ahead Friendly: This pumpkin bread stores well, making it a great option for meal prepping or baking ahead for gatherings. It stays fresh and flavorful for days!

Put your Instant Pot to work and use it to make pumpkin bread! This version is my classic pumpkin bread recipe adapted to the Instant Pot. If you don’t own an Instant Pot and want pumpkin bread, just use the oven version.

Ingredients For Instant Pot Pumpkin Bread

Butter – Adds richness and moisture to the bread, making it soft and tender.
Brown sugar – Sweetens the bread while also adding a slight caramel flavor.
Pumpkin puree – The star ingredient, giving the bread a moist texture and distinct pumpkin flavor.
Eggs – Help bind the ingredients together and contribute to the soft texture of the bread.
All-purpose flour – Provides the structure for the bread.
Cinnamon – Adds warmth and spice, a classic flavor in pumpkin recipes.
Ground ginger (optional) – Gives a subtle spice that complements the pumpkin flavor.
Ground nutmeg (optional) – Adds an aromatic warmth to the bread.
Ground cloves (optional) – Provides a hint of depth and spiciness.
Baking soda – Helps the bread rise and gives it a light, fluffy texture.
Baking powder – Ensures the bread rises evenly for a soft texture.
Salt – Balances the sweetness and enhances the flavors of the spices and pumpkin.

This pumpkin bread is so delicious, this is the only pumpkin bread recipe you’ll ever need! Perfectly moist, tender and soft texture, and amazing pumpkin and cinnamon infused flavor! This bread is so yummy and addictive!

Kitchen Tools You Need To Make Instant Pot Pumpkin Bread

Instant Pot – The key tool for cooking this bread to perfection.
7-Inch Springform Pan or Pyrex bowl – A baking dish that fits inside the Instant Pot for cooking the bread.
Mixing bowl – For combining the ingredients.
Measuring cups and spoons – To measure out your ingredients accurately.
Spatula – For mixing the batter and scraping the bowl.
Trivet (rack with handles) – To elevate the baking dish inside the Instant Pot during cooking.

Instant Pot is awesome for making bread! I already made banana bread in the Instant Pot, so pumpkin bread was next on the list! To make Instant Pot bread, you need to have a baking dish that fits inside the Instant Pot. Same as for banana bread, I used my Instant Pot Pyrex dish as a baking pan. Another popular baking dish to use for Instant Pot baking is Instant Pot springform pan.

To make this Instant Pot pumpkin bread, all you need to do is mix all ingredients in a large mixing bowl (see the printable recipe card on the bottom of the page), then pour into your baking dish. Pour 1 cup of water into the inner pot of the Instant Pot, then insert the trivet (the rack that came with the Instant Pot) with the handles up. Put the baking dish with the bread batter on top of the trivet. Pressure cook on High pressure for 30 minutes, then quick release (QR) the steam.

Remove the pumpkin bread from the Instant Pot by lifting the trivet handles (make sure to use heatproof mittens). Let the pumpkin bread cool, then invert onto a plate, slice and enjoy!

In this recipe, I don’t cover the baking pan with foil – the pumpkin bread is cooked uncovered. I found that leaving it uncovered cuts cooking time in half! The top of the pumpkin bread will look strange (wet, as if it’s undercooked), but it’s perfectly cooked and will, in fact, dry off on it’s own while the cake is cooling down. When you serve this pumpkin bread, it will be inverted (the top will become the bottom), so it will be picture perfect :)

Serving Suggestions for Instant Pot Pumpkin Bread

Enjoy this pumpkin bread as-is with a hot cup of coffee or tea with lemon for a cozy breakfast or snack.
Spread some butter or cream cheese on a slice for added richness.
Top it with whipped cream or a drizzle of caramel sauce to make it a delightful dessert.
For a festive touch, dust the pumpkin bread with powdered sugar before serving.
Pair it with a side of fresh fruit or a scoop of chocolate banana ice cream for a well-rounded treat.

Tips For Success

Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps them blend more smoothly and ensures an even texture in your pumpkin bread.
Don’t Overmix the Batter: Once you add the dry ingredients, mix just until everything is combined. Overmixing can result in a denser texture, so keep the mixing to a minimum for a tender loaf.
Check the Bread’s Doneness: The top of the pumpkin bread may appear wet due to condensation inside the Instant Pot. This is normal. The bread will firm up as it cools. If you’re unsure, insert a toothpick into the center of the bread—if it comes out clean, it’s done.
Let the Bread Cool Before Slicing: After removing the bread from the Instant Pot, allow it to cool for at least 20 minutes in the baking dish. This helps it set and makes it easier to slice without crumbling.
Customize Your Spices: Feel free to adjust the spices to your taste. If you prefer a stronger spice flavor, you can increase the amounts of cinnamon, ginger, nutmeg, or cloves, or even add pumpkin pie spice for an extra boost of fall flavor.

Variations and Substitutions

Make It Dairy-Free: If you prefer a dairy-free version, you can replace the butter with a plant-based margarine or coconut oil. The bread will still turn out moist and flavorful.
Add Mix-Ins: Customize your pumpkin bread by folding in extras like chopped nuts (walnuts or pecans), chocolate chips, or dried cranberries. These add-ins will give the bread an extra layer of flavor and texture.
Gluten-Free Option: You can easily make this recipe gluten-free by using a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure it’s a blend that includes xanthan gum or another binding agent.
Pumpkin Pie Spice Substitute: If you don’t have all the individual spices on hand, you can substitute 1½ to 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves. It will give the same warm, spicy flavor.
Swap the Sweeteners: If you want to reduce the sugar, try using coconut sugar or a sugar substitute like Stevia. You can also use maple syrup or honey for a natural sweetener, though this may slightly alter the texture.
Add a Topping: For a little crunch, you can sprinkle a streusel topping or coarse sugar on the batter before cooking. It adds a delicious texture contrast to the soft pumpkin bread.

Storage and Reheating

Storing Leftovers: Once the pumpkin bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can store it in the refrigerator for up to 5 days.
Freezing: To freeze the pumpkin bread, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, simply let it sit at room temperature for a few hours or overnight in the fridge.
Reheating: You can enjoy the pumpkin bread cold, but if you prefer it warm, reheat individual slices in the microwave for about 10-15 seconds. If reheating a larger portion, wrap it in foil and place it in a 300°F oven for 10-15 minutes until warmed through.

You can make this pumpkin bread with fresh or canned pumpkin puree. If you want to make your own pumpkin puree, what do you use? Instant Pot, of course!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer. Simply cook and puree the pumpkin until smooth. Make sure to drain any excess liquid so it’s not too watery. You’ll need about 1 cup of fresh puree to replace the canned pumpkin.

Do I need to cover the pumpkin bread with foil while it cooks in the Instant Pot?

No, there’s no need to cover the baking dish with foil. The steam in the Instant Pot will cook the bread evenly. The top may appear wet after cooking, but it will dry as the bread cools.

Why does the top of the pumpkin bread look undercooked?

The top may look wet due to condensation from the Instant Pot, but don’t worry—this is normal. The bread is fully cooked, and the top will dry out as it cools. You can also invert the bread, so the bottom becomes the top when serving.

What kind of baking dish should I use in the Instant Pot?

A 7-inch springform pan or Pyrex dish works best for this recipe. Make sure the dish fits inside your Instant Pot with room to spare. You can also use a silicone baking mold, but avoid using metal pans that are too large.

Can I add other flavors to the pumpkin bread?

Absolutely! You can add vanilla extract, orange zest, or even a dash of maple syrup for extra flavor. Mix-ins like chocolate chips, nuts, or dried fruit are also great additions for more texture and taste.

If you like this Instant Pot pumpkin bread, you will also love these easy Instant Pot recipes:

Instant Pot Banana Bread – another epic Instant Pot bread! If you got a brown banana, you owe it to yourself to make this banana bread!
Instant Pot Bread Pudding – if you have any leftover bread, including this pumpkin bread, give it a new life by making this bread pudding right in your Instant Pot!
Instant Pot Pumpkin Pie – once you try cooking pumpkin pie in the Instant Pot, you will never use the oven for it again!
Instant Pot Pumpkin Cheesecake – all cheesecake lovers and pumpkin pie lovers will love this pumpkin cheesecake! Amazing!
Instant Pot Baked Apples – stuffed with cinnamon and raisins, this is a perfect healthy dessert for the Fall season!

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