Embrace the cozy comforts of autumn with this incredible Instant Pot Low-Carb Pumpkin Spice Bread. This quick and easy pressure cooker recipe delivers a perfectly moist, tender, and undeniably delicious bread that’s ideal for a healthy fall dessert or a delightful breakfast alongside your favorite coffee or tea. Forget the guilt of traditional baked goods; this recipe is crafted to fit your low-carb lifestyle without sacrificing an ounce of flavor.

As mid-September rolls around, the lingering warmth in places like Kansas City often makes it hard to truly bid farewell to summer. Temperatures in the 80s and even 90s are a pleasant extended treat for those who adore sunny days, myself included! Yet, as all good things must come to an end, there’s an undeniable charm to the fall season, and for many, that charm is synonymous with one glorious flavor: pumpkin spice. This Instant Pot Pumpkin Spice Bread gently nudges us into the autumnal spirit, making the transition from sunshine to cozy evenings utterly delicious.

Why You’ll Love This Low-Carb Pumpkin Spice Bread

This isn’t just another pumpkin bread recipe; it’s a testament to how healthy eating can be both convenient and incredibly satisfying. If you’re following a low-carb diet, or simply looking to reduce your sugar intake without feeling deprived, this Instant Pot Pumpkin Spice Bread is a game-changer. It offers all the traditional warmth and comfort of classic pumpkin bread, but with a significantly lower carb count and no refined sugars.

• Perfectly Moist & Tender: The Instant Pot is a master at creating incredibly moist baked goods. The pressure cooking environment locks in moisture, resulting in a bread that’s never dry or crumbly.
• Quick & Easy: Forget long baking times in the oven. The Instant Pot drastically cuts down on cooking time, making it achievable even on busy weekdays.
• Low-Carb & Guilt-Free: Crafted with a low-carb baking mix and natural sweeteners, this bread allows you to indulge in fall flavors without derailing your dietary goals.
• Versatile Treat: Enjoy it for breakfast, as a satisfying snack, or a wholesome dessert. It pairs beautifully with a hot beverage or a dollop of sugar-free whipped cream.
• Minimal Cleanup: Baking in the Instant Pot often means fewer dishes, which is always a bonus!

Beyond its delicious taste, this bread brings the quintessential aromas of autumn into your home. The blend of cinnamon, nutmeg, and ginger with rich pumpkin puree creates an inviting fragrance that signals the arrival of sweater weather and cozy gatherings. It’s the perfect way to kick off the fall baking season!

The Magic of Instant Pot Baking

Oh, Instant Pot, how I’ve missed you! Lately, I’ve been on a major air fryer kick – you know how it is with new kitchen gadgets; they demand test runs and attention! But after exploring new culinary avenues, I happily shimmied back to my beloved Instant Pot. It’s no secret that I adore kitchen gadgets, especially those that promise to save precious time and simplify the cooking process. The Instant Pot truly shines in this regard, transforming complex recipes into easy, hands-off experiences.

For baking, the Instant Pot is nothing short of revolutionary. Unlike traditional ovens that can dry out baked goods, the pressure cooking environment creates a steam-rich chamber that keeps everything incredibly moist. This is particularly beneficial for breads, cakes, and even cheesecakes, ensuring a tender crumb every single time. Plus, the consistent temperature and sealed environment eliminate hot spots, leading to more evenly cooked results.

The Instant Pot also offers an incredible advantage during warmer months or when your oven is already occupied. You can bake without heating up your entire kitchen, making it a year-round baking solution. Whether you’re a seasoned Instant Pot enthusiast or just starting to explore its capabilities, this pumpkin spice bread is a fantastic recipe to showcase its baking prowess.

Speaking of helpful kitchen tools, the 7-inch pan I use for this recipe is an absolute lifesaver for Instant Pot baking. It’s the perfect size for fitting inside the pot and has proven its versatility time and again. I’ve successfully used it for creamy Instant Pot Cheesecake and delicious Instant Pot Low-Carb Banana Bread, too! Having the right accessories makes all the difference in expanding your Instant Pot repertoire.

At Stay Snatched, our mission is to provide healthy recipes that are also quick and convenient. We understand that a busy lifestyle often leaves little time for elaborate meal prep, which is why we gravitate towards innovative gadgets like the Instant Pot and even the trusty slow cooker. With colder weather just around the corner (a thought I’m not entirely ready for, but one that beckons warm food!), you can expect to see plenty of comforting slow-cooker soups and chili recipes making their way onto the blog.

Sweetening Naturally: Our Approach to Low-Carb Baking

One of my core missions in the kitchen is to eliminate refined sugar from recipes. While I don’t use sugar frequently, when a recipe calls for sweetness, I prioritize testing natural substitutes that align with a healthier lifestyle. For this particular Low-Carb Pumpkin Spice Bread, I opted for raw honey. Raw honey provides a wonderful depth of flavor and a gentle sweetness that complements the rich spices without being overly sugary. It’s a fantastic alternative to highly processed sugars, offering natural enzymes and a more complex profile.

If you prefer an even lower-carb option, or need to accommodate specific dietary needs like a strict keto diet, you can easily substitute the raw honey with baking stevia, erythritol, or another preferred sugar alternative. The goal here was to create a recipe where the delightful pumpkin spice flavors are the star, not an overpowering sweetness. This approach allows the warm notes of cinnamon, nutmeg, and ginger to truly shine, giving you a bread that is comforting and aromatic rather than saccharine.

This recipe focuses on creating a flavorful experience through spices rather than relying heavily on sugar. The natural sweetness from the pumpkin puree, combined with a touch of raw honey, strikes the perfect balance for a truly satisfying low-carb treat. For those who enjoy a sweeter profile, feel free to adjust the amount of natural sweetener or add a sugar-free syrup after baking.

Serving Suggestions & Storage Tips

This Instant Pot Low-Carb Pumpkin Spice Bread is incredibly versatile, making it a perfect addition to various meals and occasions. I personally love to enjoy a slice for breakfast with a steaming cup of hot tea. The warmth of the tea perfectly complements the spiced bread, creating a soothing start to the day. It also makes for an excellent dessert option, perhaps served with a dollop of sugar-free whipped cream or a sprinkle of extra cinnamon for an elegant touch.

For a quick and satisfying snack, a slice of this bread hits the spot without weighing you down. You can even warm it slightly in the microwave for a few seconds to enhance its moistness and bring out its comforting aromas. Consider spreading a thin layer of cream cheese frosting (made with sugar-free sweetener) for an extra decadent, yet still low-carb, treat.

Storage:

To keep your pumpkin spice bread fresh and moist, allow it to cool completely to room temperature before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. This bread also freezes beautifully! Slice it before freezing, then wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2-3 months. Thaw individual slices as needed for a quick and easy treat.

Instant Pot Low-Carb Pumpkin Spice Bread

By Brandi Crawford

This Instant Pot Low-Carb Pumpkin Spice Bread is a quick, easy, and low-calorie recipe that’s perfect for fall dessert or breakfast. Enjoy the warm flavors of pumpkin and spice without the added sugar!

Preparation & Cooking Times

Prep Time: 15 mins

Cook Time: 50 mins

Natural Steam Release: 10 mins

Total Time: 1 hr 15 mins

Recipe Details

Course: Breakfast, Dessert

Cuisine: American

Servings: 10

Calories: 184 kcal

Ingredients

• 2 cups Bob’s Red Mill Low-Carb Baking Mix
• 1 cup pureed pumpkin (I used Libby’s)
• 2 tablespoons butter (room temperature)
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup unsweetened apple sauce
• 2 tablespoons raw honey
• ¼ cup chopped nuts (I used pecans)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon ground ginger

Instructions

1. In a large mixing bowl, combine honey, softened butter, unsweetened applesauce, vanilla extract, ground ginger, and eggs. Use an electric mixer or a hand-mixer to beat the ingredients until the mixture is smooth and well combined. Remember to scrape down the sides of the bowl to ensure everything is thoroughly incorporated.
2. Once the wet ingredients are smooth, add the pureed pumpkin. Mix thoroughly until the pumpkin is fully incorporated into the mixture, creating a uniform batter.
3. In a separate medium-sized bowl, whisk together all the dry ingredients: Bob’s Red Mill Low-Carb Baking Mix, baking soda, salt, cinnamon, nutmeg, and any remaining spices. Stir well to ensure the spices and leavening agents are evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients. Beat for a short period, just until everything is combined and no dry streaks remain. Be careful not to overmix, as this can lead to a tough bread.
5. Gently fold in the chopped nuts (such as pecans) using a spatula. This step adds a wonderful textural contrast to the moist bread.
6. Prepare your 7-inch Instant Pot safe pan by lightly greasing it. Pour the pumpkin spice bread mixture evenly into the prepared pan.
7. To prevent any condensation or water from dripping onto your bread during pressure cooking, cover the top of the pan snugly with aluminum foil.
8. Pour one cup of water into the bottom of your Instant Pot insert. Then, place the trivet (which typically comes with your Instant Pot device) inside the pot.
9. Create a foil sling to easily lift the pan in and out of the Instant Pot. Fold a large piece of aluminum foil in half lengthwise. This sturdy handle will wrap around the pan.
10. Carefully place the foil sling into the Instant Pot, ensuring it forms a cradle for the pan. Then, gently lower the pan with the bread mixture onto the trivet, positioning it in the middle of the pot over the foil handle.
11. Secure the Instant Pot lid, making sure the sealing valve is in the “Sealing” position. Set the Instant Pot to manual (or pressure cook) for 50 minutes.
12. Once the Instant Pot signals that the 50 minutes of cooking time are complete, allow a natural pressure release for 10 minutes. This means letting the pot sit undisturbed without touching the steam release valve. After 10 minutes, you can carefully perform a quick release of any remaining pressure.
13. Once the pressure has fully released, carefully unfold the foil handle and use it to lift the pan out of the Instant Pot. Place the pan on a wire cooling rack and allow the bread to cool completely to room temperature before slicing and serving. This cooling process helps the bread to set properly and enhances its flavor and texture.

Notes

My primary goal with this recipe was to create a flavorful bread that avoids refined sugar, focusing instead on the aromatic spices. The raw honey provides a subtle sweetness that beautifully complements the pumpkin and spice notes. If you prefer a sweeter bread, you can easily adjust this by adding a sugar substitute like baking stevia, erythritol, or another low-carb sweetener of your choice to the batter. Taste the batter before adding to ensure it meets your preferred level of sweetness. Remember, this bread is designed to celebrate the warmth of pumpkin spice itself!

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using tools like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific recipe, we recommend calculating the nutritional data with the actual ingredients you use, employing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your dietary needs.

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