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

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

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

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

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

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 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

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

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 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

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

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

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 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

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

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

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

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

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: