Pumpkin Cinnamon Swirl Bread in Your Pressure Cooker
Soft, golden pumpkin cinnamon swirl bread made effortlessly in a pressure cooker. Moist, spiced, and rich with a perfect swirl of buttery cinnamon sugar.
Equipment
- 1 Mixing bowl Large
- 1 Loaf pans greased
- 1 Pressure cooker with sealing ring and float valve
Ingredients
Main ingredients
- 6.5 cups All-purpose flour
- 0.5 cup Brown sugar
- 2 tablespoons Active dry or instant yeast
- 2.5 teaspoons Kosher salt
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cardamom
- 1.5 cups Pumpkin puree
- 0.5 cup Lukewarm milk
- 2 Eggs large
- 1 cup Butter softened, divided
- 1 cup Granulated sugar
- 1 tablespoon + 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom for swirl
- as needed Nonstick cooking spray preferably coconut oil
Instructions
Instructions
- Mix flour, brown sugar, yeast, salt, ginger, and cardamom in a large bowl.
- Whisk pumpkin puree, lukewarm milk, and eggs together in another bowl.
- Combine wet and dry ingredients to form a dough.
- Knead dough for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and rise for about 1 hour until doubled.
- Punch down the dough, then divide in half and roll each into a rectangle.
- Spread softened butter over each rectangle, leaving a 2-inch strip unbuttered.
- Mix cinnamon, sugar, and cardamom; sprinkle evenly over butter and press gently.
- Roll each rectangle into a log, seal seams, fold and place in greased loaf pans.
- Let dough rise in pans for 30–45 minutes until puffy.
- Add water to pressure cooker basin ensuring broth depth — do not submerge pans.
- Place pans inside, close lid, seal, cook for 35 minutes at gentle pressure.
- Quick-release steam, remove pans, and cool before slicing.
Notes
Store leftovers wrapped tightly at room temp or freeze individually wrapped slices. Toast or microwave to refresh. Optionally, add raisins or nuts to the dough for extra texture.