Vegan Pumpkin Bread

Step 1

Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.

Step 2

In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.

Step 3

Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.

Step 4

"Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.

Step 5

Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .

Step 6

In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it!

Step 7

Pour the batter in greased spring form or bundt pan and cover it with foil .

Step 8

Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.

Step 9

Set the pot to cook for 55 minutes at manual high pressure.

Step 10

Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.

Step 11

Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.