Bourbon Glazed Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread is simple and delicious. Made with Fresh Pie Pumpkin Puree, the taste just can’t be beat.
Buttermilk Sugar Pie Pumpkin Bread
Oh, the Holidays. Fall, Halloween, Pumpkins, Thanksgiving. The sweet and spicy aromas of the wonderful flavors of Autumn.
I love to process and freeze lot of Sugar Pie Pumpkin Puree at the beginning of Fall, while Pumpkin prices are very reasonable. All year long, I can cook with fresh Sugar Pie Pumpkin Puree.
This Buttermilk Sugar Pie Pumpkin Bread is a sweet and healthy way to use Sugar Pie Pumpkin Puree Squash is a vegetable, is it not?
You could use it in my Pressure Cooker Boubon Pumpkin Pie Cheesecake (Pake) recipe.
If you love Pumpkin like I do, try my Pressure Cooker Pumpkin Curry Chicken recipe.
Cast of Ingredients for Buttermilk Sugar Pie Pumpkin Bread
I didn’t want a strong caramelize flavor for this Pumpkin Bread, nor did I want the same old, Pumpkin Pie Spice – allspice, cloves, cinnamon flavor.
I wanted a purer Pumpkin Bread, so I just went with white sugar, a little brown sugar and some cinnamon.
For a milder sweet and equally delicious taste, I sometimes use Demerara Sugar in place of the white/brown sugar.
I’ve switched to Demerara Sugar for most recipes that call for White Sugar. We use Demerara Sugar in our Cuban Coffee every morning.
Not only is this this Buttermilk Sugar Pie Pumpkin Bread wonderful baked in the oven, it is equally as delicious “baked” in the Pressure Cooker.
Directions to both methods are included down below.
Make Your Own Buttermilk Substitution
If you don’t have Buttermilk on hand, don’t worry, don’t panic. You can make your own Buttermilk using this Make Your Own Buttermilk Substitution recipe.
If baking in an oven, I highly recommend using a Cast Iron Loaf Pan Loaf Pan.
Add the Sugar and the Butter to a Mixing Bowl
Take your butter out of the refrigerator about 30 minutes before you are ready to start mixing up the ingredients. Don’t melt the butter, room temperature is good. Add the sugar and butter to a Medium Mixing Bowl.
Whip the butter and sugar together
Using an Electric Hand Mixer, beat the sugar and butter until it is nice and smooth.
Add in the Pumpkin and the rest of the wet ingredients
Add in the eggs, Homemade Buttermilk, vanilla and Pressure Cooker Sugar Pie Pumpkin Puree. If you want to use canned Pumpkin, that is fine, no one will judge.
Beat until well combined
Start out on low speed and graduate to high speed and incorporate all the wet ingredients together. Beat the batter until it is nice and smooth.
Don’t Scoop from the Container or Bag of Flour
I don’t want you to end up with a rubbery or a brick Buttermilk Sugar Pie Pumpkin Bread and then blame the recipe.
Proper measurement of Flour is essential!
Add in the Flour and Dry Ingredients
Add in the dry ingredients and fold them into the batter a bit, so that the flour doesn’t fly out of the bowl.
Beat until the batter is smooth
Using your Electric Hand Mixer, beat in the flour until fully incorporated.
Click the picture to buy this Nordic Ware 6-Cup Bundt Pan
The Bundt Pans come in two colors and it is the luck of the draw as to which color you get. I was lucky to have gotten both colors!
I have provided this link to Amazon, so you can get your own.
The Buttermilk Sugar Pie Pumpkin Bread seems to cook more evenly and puffs up lighter and fluffier.
Crush the Pecans
Using Homemade Ghee or Butter, grease and lightly flour your Bundt Pan.
If you like nuts in your Pumpkin Bread, chop them up and add the to your batter. I wanted to make a little topping, so I added Pecans, Brown Sugar and Cinnamon to my Mini Food Chopper. I sprinkled them into the bottom of the Bundt Pan, which will later become the top.
Cover the Bundt Pan with a paper towel and foil
Cover your Bundt Pan, with a paper towel and foil and then use a knife to poke some slits to allow the steam to release.
Using a foil sling, lower the pan into the Pressure Cooker
Use a foil sling and lower the pan into the Pressure Cooker.
Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread
Personally, I am not a nut in my bread type of person. I just wanted to make it for you with the Pecans because I know so many people love a Nut Bread. This Buttermilk Sugar Pie Pumpkin Bread is ready to serve as is….icing is not needed, however………………….
Iced Buttermilk Sugar Pie Pumpkin Bread
It sure is pretty with the icing. It’s just powdered sugar and Bourbon to make a paste.
Milk can be substituted for the Bourbon, if desired.
I added Air Fryer Toasted Sugar/Cinnamon Pumpkin Seeds. Don’t do it; it looks stupid. 🙂 I mean, don’t add the Pumpkin Seeds to the top of your cake. DO make the Air Fryer Toasted Sugar/Cinnamon Pumpkin Seeds.
Yummy! This Buttermilk Sugar Pie Pumpkin Bread is very light and fluffy. If you want a wetter/denser Buttermilk Sugar Pie Pumpkin Bread, add a little more Pumpkin Puree!
Allow the Buttermilk Sugar Pie Pumpkin Bread to cool before slicing. Enjoy.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Porcelain & Bamboo Salt Box with Spoon
- Baker’s Math Digital Scale
- Bellemain Porcelain Ramekins
- Lock N Lock Small Container
- Lock N Lock Storage Container
- Cuisinart Electric Hand Mixer
- 3.5 Quart Stainless Steel Mixing Bowl
- Presssure Cooker Sugar Pie Pumpkin Puree
- Nordic Ware Bundt Pan
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Here is the handy printable recipe:
Bourbon Glazed Buttermilk Sugar Pie Pumpkin Bread
Print Pin Save RateIngredients
Oven Version
- 1/2 cup Butter room temperature
- 1.5 cups Demerara Sugar or White Sugar
- 1/4 cup Light Brown Sugar packed or 1/4 cup Demerara Sugar or White Sugar
- 2 large Eggs
- 8 oz Sugar Pie Pumpkin Puree
- 1/4 cup Buttermilk or use my Make Your Own Buttermilk recipe or use my Make Your Own Buttermilk recipe
- 1/2 teaspoon Pure Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1 3/4 cups/219g All Purpose Flour (properly measured)
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1 large Loaf Pans
Pressure Cooker Version
- 1/2 cup Butter room temperature
- 1.5 cups Demerara Sugar or White Sugar
- 1/4 cup Light Brown Sugar packed or 1/4 cup Demerara Sugar or White Sugar
- 2 Eggs + 1 Egg White
- 8 oz Sugar Pie Pumpkin Puree
- 1/4 cup Buttermilk or use my Make Your Own Buttermilk recipe
- 1/2 teaspoon Pure Vanilla Extract
- 2 teaspoons Ground Cinnamon ground
- 1 3/4 cups/219g All Purpose Flour (properly measured)
- 1.5 teaspoons Baking Powder
- 1/8 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 6 cup Bundt Pan
Glaze
- 3/4 cup Powdered Sugar
- 1/2 teaspoon Pure Vanilla Extract
- 2 Tablespoons Bourbon or Milk
Recommended Products
Instructions
- Add sugar and butter to a large bowl and beat until well combined.
- Add eggs, pumpkin, buttermilk and vanilla and beat until smooth.
- To the wet batter, add in flour, baking powder, baking soda and salt. Mix until completely combine.
- Grease and lightly flour Loaf Pan(s). Pour in batter and jiggle the pan to even out the batter.
- Bake at 350 degrees for 50-60 minutes, or until a cake tester comes out clean. When cooled, whisk together Glaze ingredients and pour over cake.
Pressure Cooker
- Add 1.5 cups of water into Pressure Cooker cooking pot and place a trivet.
- Grease a 6 cup Bundt Pan and pour batter into pan. Cover with a paper towel and foil and poke steam holes for steam to release.
- Cook at High Pressure for 55 minutes, with a Natural Pressure Release. When cooled, whisk together Glaze ingredients and pour over cake.
Notes
Nutrition
PIN this Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread!
Instant Pot Pumpkin Bread
I’d Like to try this recipe. I got a Cuisinart pressure cooker for Christmas and am trying to find recipes outside of their booklet. Looks like your recipes are geared to the Instapot. Do you think the 55 minutes to cook will be the same for mine? I joined your FB group hoping to get more ideas, help and recipes to get more use out of my new toy. 🙂
I can’t wait to try this and have the pumpkin in my IP cooking now! I’d like to make this in small individual bread pans to hand out to co-workers. How would I change the cooking time?
After two years you’d think someone would have an answer?
I plan to try this soon; I usually have good success with your recipes! But Jill, I’m wondering why such a big difference in the amount of sugar between the oven and the pressure cooker versions.
Kathleen~
There is a big difference because I screwed up. I’ve made the correction now. Only difference is the baking soda and eggs.
Jill
Oh my this looks delicious. I do have some sugar pumpkin in the fridge to use up.
Will deffenatly be making this.
Do you think this would work with whey left over from straining yogurt instead of buttermilk? They taste similar to me and I have a fair amount of whey on hand thanks to making your lovely yogurt so regularly.