Instant Pot Cheesecake Swirl Pumpkin Bread
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Instant Pot Cheesecake Swirl Pumpkin Bread

Pumpkin bread:
2 eggs
1 cup pumpkin purée
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 teaspoon salt

Cheesecake filling :
6 ounces softened cream cheese
1 egg yolk
1/3 cup granulated sugar
1 teaspoon vanilla extract

Cream cheese frosting :
2 cups powder sugar
1 teaspoon vanilla extract
8 ounces softened cream cheese
1/4 cup softened butter

▶️ Add 1 1/2 cup water to a 6 quart Instant Pot. Grease a 6 cup Bundt pan.
▶️ Mix the wet ingredients together in a large bowl- eggs, oil, vanilla extract, sugar and pumpkin.
▶️ In a separate bowl combine the flour, salt, baking soda, cinnamon, pumpkin spice and flour. Whisk together. Then slowly incorporate into the pumpkin batter.
▶️In a mixing bowl beat the sugar and cream cheese together until smooth. Add the egg yolk and vanilla extract and mix until creamy.
▶️Fill pan with 1/2 pumpkin mix, spread the cream cheese filling over the pumpkin mix, and then pour the remaining pumpkin mix over the cream cheese filling.
▶️Cover pan with aluminum foil. Use the trivet to lower pan in the instant pot. Cook on high setting for 50 minutes. Natural pressure release for 10 minutes, and then rapid release to let rest of steam out. Remove pumpkin bread from Instant Pot and cool 10 minutes before inverting.
▶️ Before frosting, let pumpkin bread completely cool. Mix the frosting ingredients with a mixer. Use a ziplock baggie with the end snipped off or a cake piper set to decorate if desired.

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