- 1 and 3/4 cups all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/8 Teaspoon baking soda
- 2 Teaspoons ground cinnamon
- 1/4 Teaspoon salt
- 1 and 1/2 cups white sugar
- 1/4 Cup brown sugar
- 1/2 Cup butter, softened
- 8 Ounces pumpkin puree
- 2 eggs
- 1 egg white
- 1/4 Cup buttermilk
- 1/2 Teaspoon vanilla extract
- 1 and 1/2 cups water
Grease and lightly flour a 6-cup Bundt pan. Set aside.
In a bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
In another large bowl, add the sugars and butter and beat until well combined. Add the pumpkin, eggs, egg white, buttermilk and vanilla and beat until smooth.
Add the flour mixture and mix until well combined. Place mixture into prepared pan evenly.
With a paper towel, cover the bowl and then cover with a piece of foil loosely. With a fork, poke the foil for the steam to release.
Arrange a steamer trivet in the bottom of Instant Pot and pour in the water. Place the Bundt pan on top of the trivet.
Secure the lid and turn to “Seal” position. Cook on “Manual” with “High Pressure” for about 55 minutes. Press “Cancel” and allow a natural release.
Remove the lid and transfer the Bundt pan onto a wire rack to cool for about 10 minutes.
Carefully invert bread onto the wire rack to cool completely before slicing. Cut into desired sized slices and serve.