Instant Pot Low-Carb Pumpkin Spice Bread is forcing me to let go of summer and accept that fall is near. It is mid-September and the temperatures here in Kansas City are still pretty warm. The temps are still in the 80s and sometimes 90s. You will not hear a single complaint from me! I love everything about summer. But all good things must end and there are some pretty nice things about the fall season....hello pumpkin spice!
Oh, Instant Pot I have missed you. I have been on a huge Air Fryer kick lately. You have to take new toys out for test runs, right! I took a break and shimmied on back to the Instant Pot. I can admit, I LOVE kitchen gadgets, especially when the gadget has the potential to save me additional time.
Stay Snatched focuses on healthy recipes, but I want for the recipes to be quick, too! Because I love gadgets, be sure to check out my slow-cooker recipes as well. With cold weather looming (I am NOT looking forward to this at all), slow-cooker soups and chili recipes will definitely make it to this blog.
I am on a mission to eliminate refined sugar from my recipes. I do not use sugar often in recipes, but if when I need to I will test out a substitute. I used raw honey in this recipe.
I plan to enjoy this bread for breakfast with a cup of hot tea. It also makes a great dessert option.
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Instant Pot Low-Carb Pumpkin Spice Bread
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Ingredients
- 2 cups Bob's Red Mill Low-Carb Baking Mix
- 1 cup pureed pumpkin I used Libby's
- 2 tablespoons butter room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup unsweetened apple sauce
- 2 tablespoons raw honey
- ¼ cup chopped nuts I used pecans
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
Instructions
- In a mixing bowl, mix honey, softened butter, unsweetened applesauce, vanilla, ground ginger, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.
- Add the pumpkin to the wet ingredients. Fully mix.
- Add the dry ingredients to a separate bowl and stir to combine.
- Add the dry ingredients to the wet ingredients. Beat for a short while until combined.
- Fold in the nuts.
- Grease the 7 inch pan. Add the mixture to the pan.
- Cover the top of the pan with foil to prevent water from getting into the bread.
- Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).
- Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
- Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
- Set the Instant Pot on manual, 50 minutes.
- After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes.
- Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Diana says
I always bake in my multi cooker, but need to try baking in the instant pot. The flavours sound amazing!
Jacqueline Meldrum says
I don't have an instant pot, but that looks like one sensational bread.
Kristina says
I have seen people make breads in the IP... I really need to try it - this sounds perfect!
Lauren says
This bread looks so good, and I'm sure it smells amazing!
Tina Dawson | Love is in my Tummy says
I've been meaning to try Bob's Low carb baking mix - bookmarking this recipe for when I get my hands on a bag!
Elaine @ Dishes Delish says
Yummy. I love pumpkin bread. I also love that you used an instant pot. Your pumpkin spice bread looks so fabulous!
Cindy Rodriguez says
I really have to look into getting an Instant Pot because there's so much hype around it... Once I get it this bread will be the first thing I make for sure. Yum
Cathy says
I keep seeing great recipes for the instant pot, but I might be the only person who doesn't actually own one. This tasty bread might be good motivation to buy one!
Dahn says
Pumpkin spice bread is a must this time of year. I have never made it in a pressure cooker before but I bet it makes for a very moist bread. It sounds wonderful.
Ashley says
I bet pumpkin spice lovers will be all over this recipe. I didn't know there was a low carb baking mix but I need to try that!
sue | theviewfromgreatisland says
I just got my first instant pot and I'm so excited to try it out, I had no idea you could make pumpkin bread in it!
Kate | Veggie Desserts says
It looks like a great pumpkin spice bread, and I love that you've made it refined sugar free!
Cynthia says
Thanks for the tip on the refined sugar, now I know I can use honey! I have a very sensitive stomach and have been experimenting with different foods to see what's wrong, turns out it might be the sugar. Also thanks for more ideas to use the instant pot, I absolutely love them!
staysnatched says
You're welcome. I'm glad you got that figured out. I love the Instant Pot, too! Obssessed!
Emily says
Ok, I have not gotten an instant pot, but you can make bread in it?!! I want one! This bread recipe sounds so good! It would make a great snack or even breakfast.
Milena says
I love that this has no added sugar. It sure is that time of year for anything pumpkin! Sounds good!
Erin | Stay at Home Yogi says
I don't have an instant pot but I'm seeing the recipes everywhere! Maybe it's time I get one! 😉 This bread looks yummy!
Kristin says
Pumpkin bread could be my favorite thing about Fall. A low carb version would be amazing!!!
Lois Alter Mark says
Low carb and pumpkin spice bread in one sentence - what?! This makes me very happy, and I just might have to go out and buy an Instant Pot now!
Jasmine says
I never knew you could even make bread or even low carb at that in a instant pot! I already have the instant pot on my bday wish list but now I want it even more!
reesa says
I cannot believe you can make a cake in the instant pot! This sounds delicious!
Alicia says
ooh this looks great! I'll have to pull out my Instant Pot and make some of this one of these fall afternoons.
Lynn Woods says
This is great! My husband can't eat a lot of sweets/carbs and loves pumpkin.
Elle says
Want to try this ... is there a substitute for using Bob's Red Mill Low-Carb Baking Mix?
staysnatched says
You definitely should! You can use flour.
Wyn says
Thanks for a way to use the Bob's Baking Mix I have, as well as using my beloved IP! Can't wait to try this! Will probably use maple syrup in place of the honey (how bad could that be!?}
staysnatched says
Sounds amazing! Let me know how it turns out!
Krystal says
When I put this into Carb Manager I got about 20g net carbs per slice for this recipe. Are you sure all ingredients were entered correctly into MFP?
staysnatched says
Yes. I used the branded ingredients I used in the recipe. You should always do the same and go with your calculation.
Cindy says
I tried this tonight with 2 cups of Bob's Red Mill Gluten free flour. It was not at all sweet or and very dense. I think 2 cups of flour was too much?? It was much lighter in color than the picture too.
staysnatched says
Instant Pot breads are dense. I would bake it if you don't want that texture.