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Home / Recipes / Desserts / Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread

Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread

October 30, 2016 By Jill Selkowitz / 7 Comments Updated July 26, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Bourbon Glazed Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread is simple and delicious. Made with Fresh Pie Pumpkin Puree, the taste just can’t be beat.

Buttermilk Sugar Pie Pumpkin Bread

Buttermilk Sugar Pie Pumpkin Bread

Oh, the Holidays. Fall, Halloween, Pumpkins, Thanksgiving. The sweet and spicy aromas of the wonderful flavors of Autumn.

I love to process and freeze lot of Sugar Pie Pumpkin Puree at the beginning of Fall, while Pumpkin prices are very reasonable. All year long, I can cook with fresh Sugar Pie Pumpkin Puree.

This Buttermilk Sugar Pie Pumpkin Bread is a sweet and healthy way to use Sugar Pie Pumpkin Puree Squash is a vegetable, is it not?

You could use it in my Pressure Cooker Boubon Pumpkin Pie Cheesecake (Pake) recipe.

If you love Pumpkin like I do, try my Pressure Cooker Pumpkin Curry Chicken recipe.

 

Cast of Ingredients for Buttermilk Sugar Pie Pumpkin Bread

Cast of Ingredients for Buttermilk Sugar Pie Pumpkin Bread

I didn’t want a strong caramelize flavor for this Pumpkin Bread, nor did I want the same old, Pumpkin Pie Spice – allspice, cloves, cinnamon flavor.

I wanted a purer Pumpkin Bread, so I just went with white sugar, a little brown sugar and some cinnamon.

For a milder sweet and equally delicious taste, I sometimes use Demerara Sugar in place of the white/brown sugar.

I’ve switched to Demerara Sugar for most recipes that call for White Sugar. We use Demerara Sugar in our Cuban Coffee every morning.

Not only is this this Buttermilk Sugar Pie Pumpkin Bread wonderful baked in the oven, it is equally as delicious “baked” in the Pressure Cooker.

Directions to both methods are included down below.

 

Make Your Own Buttermilk Substitution

Make Your Own Buttermilk Substitution

If you don’t have Buttermilk on hand, don’t worry, don’t panic. You can make your own Buttermilk using this Make Your Own Buttermilk Substitution recipe.

If baking in an oven, I highly recommend using a  Cast Iron Loaf Pan Loaf Pan.

 

Add the Sugar and the Butter to a Mixing Bowl

Add the Sugar and the Butter to a Mixing Bowl

Take your butter out of the refrigerator about 30 minutes before you are ready to start mixing up the ingredients. Don’t melt the butter, room temperature is good. Add the sugar and butter to a Medium Mixing Bowl.

 

Whip the butter and sugar together

Whip the butter and sugar together

Using an Electric Hand Mixer, beat the sugar and butter until it is nice and smooth.

 

Add in the Pumpkin and the rest of the wet ingredients

Add in the Pumpkin and the rest of the wet ingredients

Add in the eggs, Homemade Buttermilk, vanilla and Pressure Cooker Sugar Pie Pumpkin Puree. If you want to use canned Pumpkin, that is fine, no one will judge.

 

Beat until well combined

Beat until well combined

Start out on low speed and graduate to high speed and incorporate all the wet ingredients together. Beat the batter until it is nice and smooth.

 

Don't Scoop from the Container or Bag of Flour

Don’t Scoop from the Container or Bag of Flour

If you don’t want to read all my chatter in this article, please at least read my article on How to Properly Measure Flour.

I don’t want you to end up with a rubbery or a brick Buttermilk Sugar Pie Pumpkin Bread and then blame the  recipe.

Proper measurement of Flour is essential!

 

Add in the Flour and Dry Ingredients

Add in the Flour and Dry Ingredients

Add in the dry ingredients and fold them into the batter a bit, so that the flour doesn’t fly out of the bowl.

 

Beat until the batter is smooth

Beat until the batter is smooth

Using your Electric Hand Mixer, beat in the flour until fully incorporated.

Nordic Ware 6-Cup Bundt Pan

Click the picture to buy this Nordic Ware 6-Cup Bundt Pan

For baking this Buttermilk Sugar Pie Pumpkin Bread in your Pressure Cooker, you can use a Cake Pan, if you like. However, I recommend using a 6 cup Bundt Pan, as I get the best results.

The Bundt Pans come in two colors and it is the luck of the draw as to which color you get. I was lucky to have gotten both colors!

I have provided this link to Amazon, so you can get your own.

The Buttermilk Sugar Pie Pumpkin Bread seems to cook more evenly and puffs up lighter and fluffier.

 

Crush the Pecans

Crush the Pecans

Using Homemade Ghee or Butter, grease and lightly flour your Bundt Pan.

If you like nuts in your Pumpkin Bread, chop them up  and add the to your batter. I wanted to make a little topping, so I added Pecans, Brown Sugar and Cinnamon to my Mini Food Chopper. I sprinkled them into the bottom of the Bundt Pan, which will later become the top.

 

Cover the Bundt Pan with a paper towel and foil

Cover the Bundt Pan with a paper towel and foil

Cover your Bundt Pan, with a paper towel and foil and then use a knife to poke some slits to allow the steam to release.

 

Using a foil sling, lower the pan into the Pressure Cooker

Using a foil sling, lower the pan into the Pressure Cooker

Use a foil sling and lower the pan into the Pressure Cooker.

 

Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread

Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread

Personally, I am not a nut in my bread type of person. I just wanted to make it for you with the Pecans because I know so many people love a Nut Bread. This  Buttermilk Sugar Pie Pumpkin Bread is ready to serve as is….icing is not needed, however………………….

 

Iced Buttermilk Sugar Pie Pumpkin Bread

Iced Buttermilk Sugar Pie Pumpkin Bread

It sure is pretty with the icing. It’s just powdered sugar and Bourbon to make a paste.

Milk can be substituted for the Bourbon, if desired.

I added Air Fryer Toasted Sugar/Cinnamon Pumpkin Seeds. Don’t do it; it looks stupid. 🙂  I mean, don’t add the Pumpkin Seeds to the top of your cake. DO make the Air Fryer Toasted Sugar/Cinnamon Pumpkin Seeds.

Yummy! This Buttermilk Sugar Pie Pumpkin Bread is very light and fluffy. If you want a wetter/denser Buttermilk Sugar Pie Pumpkin Bread, add a little more Pumpkin Puree!

Allow the Buttermilk Sugar Pie Pumpkin Bread to cool before slicing. Enjoy.

Kitchen Equipment and Essentials

  • Instant Pot DUO 6 Quart
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
  • Cilio Olivewood Spatula
  • Porcelain & Bamboo Salt Box with Spoon
  • Baker’s Math Digital Scale
  • Bellemain Porcelain Ramekins
  • Lock N Lock Small Container
  • Lock N Lock Storage Container
  • Cuisinart Electric Hand Mixer
  • 3.5 Quart Stainless Steel Mixing Bowl
  • Presssure Cooker Sugar Pie Pumpkin Puree
  • Nordic Ware Bundt Pan

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If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Bourbon Glazed Buttermilk Sugar Pie Pumpkin Bread

Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: All types, American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 847kcal
Author: Jill Selkowitz

Ingredients

Oven Version

  • 1/2 cup Butter room temperature
  • 1.5 cups Demerara Sugar or White Sugar
  • 1/4 cup Light Brown Sugar packed or 1/4 cup Demerara Sugar or White Sugar
  • 2 large Eggs
  • 8 oz Sugar Pie Pumpkin Puree
  • 1/4 cup Buttermilk or use my Make Your Own Buttermilk recipe or use my Make Your Own Buttermilk recipe
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1 3/4 cups/219g All Purpose Flour (properly measured)
  • 1 teaspoon Baking Powder
  • 1/8 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 1 large Loaf Pans

Pressure Cooker Version

  • 1/2 cup Butter room temperature
  • 1.5 cups Demerara Sugar or White Sugar
  • 1/4 cup Light Brown Sugar packed or 1/4 cup Demerara Sugar or White Sugar
  • 2 Eggs + 1 Egg White
  • 8 oz Sugar Pie Pumpkin Puree
  • 1/4 cup Buttermilk or use my Make Your Own Buttermilk recipe
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 teaspoons Ground Cinnamon ground
  • 1 3/4 cups/219g All Purpose Flour (properly measured)
  • 1.5 teaspoons Baking Powder
  • 1/8 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 6 cup Bundt Pan

Glaze

  • 3/4 cup Powdered Sugar
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 Tablespoons Bourbon or Milk

Recommended Products

Instant Pot Electric Pressure Cooker
Liquid Measuring Cup Set
Dry Measuring Cups
Stainless Steel Measuring Spoons
Kitchen Scale
6 cup Bundt Pan

Instructions

  • Add sugar and butter to a large bowl and beat until well combined.
  • Add eggs, pumpkin, buttermilk and vanilla and beat until smooth.
  • To the wet batter, add in flour, baking powder, baking soda and salt. Mix until completely combine.
  • Grease and lightly flour Loaf Pan(s).   Pour in batter and jiggle the pan to even out the batter.
  • Bake at 350 degrees for 50-60 minutes, or until a cake tester comes out clean.  When cooled, whisk together Glaze ingredients and pour over cake.

Pressure Cooker

  • Add 1.5 cups of water into Pressure Cooker cooking pot and place a trivet.
  • Grease a 6 cup Bundt Pan and pour batter into pan.  Cover with a paper towel and foil and poke steam holes for steam to release.
  • Cook at High Pressure for 55 minutes, with a Natural Pressure Release.  When cooled, whisk together Glaze ingredients and pour over cake.

Notes

The white and brown sugar can be substituted for all white sugar, Coconut Sugar or Demerara Sugar.

Nutrition

Nutrition Facts
Bourbon Glazed Buttermilk Sugar Pie Pumpkin Bread
Amount Per Serving
Calories 847 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 152mg51%
Sodium 547mg24%
Potassium 248mg7%
Carbohydrates 135g45%
Fiber 1g4%
Sugar 132g147%
Protein 3g6%
Vitamin A 1048IU21%
Calcium 132mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread!

Instant Pot Buttermilk Sugar Pie Pumpkin Bread

Instant Pot Buttermilk Sugar Pie Pumpkin Bread

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October 30, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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