Pressure Cooker Strawberry Bread Recipe
A moist and flavorful strawberry cinnamon bread made right in your pressure cooker for fast and tender results.
Equipment
- 1 Pressure cooker
- 2 9x5 inch loaf pans greased and floured
- 1 Mixing bowl large
- 1 Trivet fits pressure cooker
Ingredients
Main ingredients
- 2 cups fresh strawberries ripe and juicy
- 1 tablespoon white sugar for mixing with strawberries
- 3 ⅛ cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups vegetable oil
- 4 large eggs beaten
- 1 ¼ cups chopped pecans
Instructions
Instructions
- Slice the strawberries and mix them with 1 tablespoon of sugar. Let sit to release juices.
- In a separate bowl, mix flour, white sugar, cinnamon, salt, and baking soda until combined.
- Beat eggs and combine with vegetable oil, then stir in sweetened strawberries.
- Pour wet mixture into dry ingredients and fold until just combined.
- Gently fold in the chopped pecans.
- Grease and flour two 9x5 inch loaf pans and pour in the batter evenly.
- Place trivet in pressure cooker, add 1 cup of water or broth, and set pans on trivet.
- Cook at high pressure for 50 minutes. Use natural release for 10 minutes, then slow release any remaining pressure.
Notes
Let bread cool before removing from pans. Store wrapped at room temperature or freeze for later.