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Pumpkin Cheesecake Instant Pot Bread

The holiday season is right around the corner. The older I get the faster time seems to fly by. I blink and it is Christmas again. The one thing I love about the cooler season is all the baking and cooking. Now that pumpkin season has officially started I had to try out Pumpkin cheesecake bread in the Instant pot. Last week I tried Apple Bread with Salted Caramel Icing that turned out amazing.

You will need:

1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup oil
1/4 cup  sour cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda

Cheesecake:

1 large egg
8 ounces softened brick-style cream cheese
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions: In large bowl mix together pumpkin,egg, sugars, oil, sour cream, vanilla, until creamy and smooth. Mix in cinnamon, pumpkin pie spice, and nutmeg. In a small bowl mix together flour, Baking soda, and baking powder.  Add the flour mix to the pumpkin mix. Pour into your 7″ springform pan.  In another bowl mix together cream cheese, sugar,and flour until creamy and smooth. Pour cream cheese mixture over the top of the pumpkin. Place 1 cup water in the bottom of your Instant pot. Put the pan on a trivet. You do not need to cover with foil.  Place pot on Manual high pressure for 70 minutes. Remove and let cool. Top with powdered sugar. Enjoy. 

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Pumpkin Cheesecake Instant Pot Bread

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

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Ingredients

• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup oil
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Cheesecake:
• 1 large egg
• 8 ounces softened brick-style cream cheese
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

Instructions

1. Directions: In large bowl mix together pumpkin,egg, sugars, oil, sour cream, vanilla, until creamy and smooth. Mix in cinnamon, pumpkin pie spice, and nutmeg. In a small bowl mix together flour, Baking soda, and baking powder. Add the flour mix to the pumpkin mix. Pour into your 7" springform pan. In another bowl mix together cream cheese, sugar,and flour until creamy and smooth. Pour cream cheese mixture over the top of the pumpkin. Place 1 cup water in the bottom of your Instant pot. Put the pan on a trivet. You do not need to cover with foil. Place pot on Manual high pressure for 70 minutes. Remove and let cool. Top with powdered sugar. Enjoy.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 79mgSodium: 224mgCarbohydrates: 43gFiber: 2gSugar: 26gProtein: 6g

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