Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 10



1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup pumpkin puree

1/2 cup coconut sugar

1/2 cup unsweetened almond milk

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract



Preheat the Instant Pot using the “Sauté” function. Grease a loaf pan with non-stick spray or line with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.

In a separate bowl, combine the pumpkin puree, coconut sugar, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the prepared loaf pan.

Place the loaf pan on the trivet inside the Instant Pot, ensuring it fits with the lid closed. Add 1 cup of water to the pot. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” function and set the timer for 40 minutes.

Once the Cook Time is complete, perform a quick release of pressure.

Carefully remove the loaf pan from the Instant Pot and allow the bread to cool before slicing.


Nutritional Stats:

26g carbs

5g fat

2g protein

2g fiber