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Bourbon Glazed Buttermilk Sugar Pie Pumpkin Bread
Buttermilk Sugar Pie Pumpkin Bread is simple and delicious. Made with Fresh Pie Pumpkin Puree, the taste just can't be beat.
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
All types, American
Servings:
6
servings
Calories:
847
kcal
Author:
Jill Selkowitz
Equipment
Instant Pot Electric Pressure Cooker
Liquid Measuring Cup Set
Dry Measuring Cups
Stainless Steel Measuring Spoons
Kitchen Scale
6 cup Bundt Pan
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
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
Calories:
847
kcal
|
Carbohydrates:
135
g
|
Protein:
3
g
|
Fat:
33
g
|
Saturated Fat:
20
g
|
Cholesterol:
152
mg
|
Sodium:
547
mg
|
Potassium:
248
mg
|
Fiber:
1
g
|
Sugar:
132
g
|
Vitamin A:
1048
IU
|
Calcium:
132
mg
|
Iron:
1
mg