EASY Instant Pot Pumpkin Snickerdoodle Bread - Instant Pot Dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

pumpkin puree

🥗Healthier: homemade pumpkin puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and ready to use.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option while binding the ingredients.

Start by microwaving 1/4 cup of butter until soft.

Add 1/4 cup of olive oil to the butter and mix together.

Incorporate 1 cup of sugar into the mixture.

Add 1 cup of pumpkin puree, ensuring it's pumpkin puree and not pumpkin pie filling.

Gradually mix in 1.5 cups of flour.

Add 1 teaspoon of baking powder to the mixture.

Sprinkle in 1 teaspoon of salt and mix well.

Pour in 1 teaspoon of vanilla extract and mix until combined.

Prepare a silicone mold by spraying it with cooking spray to prevent sticking.

Carefully pour the batter into the silicone mold, filling it about an inch from the top to allow for expansion.

Cover the mold with foil to seal it and prevent excess moisture from entering.

Place the trivet in the bottom of the Instant Pot and add 1 cup of water.

Set the silicone mold on top of the trivet inside the Instant Pot.

Seal the lid and ensure the valve is set to sealing.

Select the pressure cook button and set the time to 45 minutes.

Once cooking is complete, let the bread sit in the Instant Pot for 10-15 minutes before releasing the pressure.

Carefully remove the lid and the silicone mold from the Instant Pot.

Brush melted butter over the hot bread.

Mix together 1/4 cup of sugar, 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon for the topping and sprinkle it over the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens