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Our Instant Pot Pumpkin Bread with Chocolate Chips recipe is a quick and easy way to enjoy our Easy Starbucks Pumpkin Bread using only your pressure cooker!
Soft and full of warm pumpkin spice flavor and chocolate chips, this easy bread recipe is a must-try for Fall. No baking required!
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What makes this the best Instant Pot pumpkin bread?
- It's so easy to make. No oven required!
- It is the most moist pumpkin bread recipe
- Full of rich Pumpkin Pie Spice flavor
- Uses the best chocolate for baking
By the time September rolls around and I know that cooler weather is coming, I start looking forward to making this easy pumpkin loaf recipe!
This is the best pumpkin bread recipe. It's one of the easiest desserts you can make! Try it for breakfast or just as a snack, too!
🍽 Equipment
The best part about making this Pumpkin Chocolate Chip Bread is that it only requires a pressure cooker to cook. It's true - you won't need your oven at all! All of the "baking" is done in the Instant Pot.
Aside from your pressure cooker, you'll need:
- Electric hand mixer or stand mixer
- Whisk
- Two mixing bowls
- Aluminum foil
🎃 Ingredients
- all-purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- salt
- vegetable oil
- white sugar
- brown sugar
- vanilla extract
- eggs
- canned pumpkin puree
- chocolate chips (I recommend Belgian semi-sweet chocolate chunks)
If you're familiar with Starbucks pumpkin bread, then you already know how delicious it is. Moist and full of pumpkin spice flavor, it's irresistible. But it's also so easy to make at home!
I've been making it at home for years using my pumpkin bread recipe, and decided it was about time to make it in the Instant Pot, too. Our Starbucks pumpkin bread is so popular, I couldn't resist putting a spin on it!
For a little extra sweetness, I add chocolate chips and make this an Instant Pot Pumpkin Chocolate Chip Bread. It's so yummy!
You can make Chocolate Chip Pumpkin Bread in the oven, too.
🍫 Best Chocolate for Baking
If you can get your hands on Belgium chocolate, you need to try it!
We used Belgian Semi Sweet Chunks to make this chocolate chip pumpkin bread, and I highly recommend it.
It is the best chocolate for baking and makes the most moist pumpkin bread you will ever try. Trust me!
🔪 Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate bowl, beat together vegetable oil, white sugar, brown sugar, vanilla extract, and eggs until smooth. Finally, mix in the canned pumpkin puree.
- With your electric mixer set to low, mix the flour mixture into your pumpkin mixture until smooth.
- Add in chocolate chips and give it a quick stir to fully mix together.
- Spray mini loaf pans and pour the batter into them.
- Cover each loaf pan tightly with foil.
- Place the trivet inside your Instant Pot and add 1 ½ cups water. Set the loaf pans on the trivet. Pressure cook for 20 minutes, and let naturally release for 10 minutes. Serve, and enjoy!
For full ingredient measurements and recipe tips, keep scrolling to the recipe card below!
🥫 How to Store
Store leftover pumpkin bread wrapped tightly in plastic wrap in the refrigerator or in an airtight container.
This easy pumpkin bread recipe can be stored at room temperature for about 3 days, or in the refrigerator for 5-7 days.
Allow the bread to cool first, then wrap it tightly in plastic wrap or add to an airtight container.
❄ Can you freeze pumpkin bread?
Yes, easily! Let the pumpkin chocolate chip bread cool completely first, then wrap tightly in plastic wrap.
I like to give it an extra layer of plastic wrap or foil to make sure it's tightly sealed. Label with the freezing date, then freeze for 2-3 months.
🎁 Food Gift Ideas
Our Instant Pot pumpkin loaf recipe makes one of the best food gift ideas for the holidays!
I love giving this bread to neighbors, family, and friends over the holiday season. Everyone always comes back asking if I have extra or for the recipe. 😉
My favorite way to pack it as a food gift is in frosted bakery bags, depending on the holiday.
For more food gift ideas, try:
🍞 Pumpkin Bread Recipes
📖 Easy Pumpkin Recipes
Try more of our pumpkin recipes, perfect for the holidays! Here are some of my personal favorites:
- Easy Pumpkin Empanadas
- Chocolate Pumpkin Cupcakes
- Pumpkin Juice
- Pumpkin Crunch Cake
- No Bake Pumpkin Cookies
And of course, if you enjoy this easy bread recipe, you will love our Starbucks Gingerbread Loaf and Instant Pot Banana Bread Recipe!
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Did you try our Instant Pot pumpkin chocolate chip bread recipe? Let us know in the comments below what you think, and please leave a rating! We love to hear from you.
Instant Pot Pumpkin Chocolate Chip Bread
Equipment
- Electric hand mixer or stand mixer
- Two mixing bowls
- Mini loaf pans
Ingredients
- 1 ½ cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
- ⅔ cup vegetable oil
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 tsp. vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
- 3 eggs
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate bowl, beat together vegetable oil, white sugar, brown sugar, vanilla extract, and eggs until smooth. Finally, mix in the canned pumpkin puree.
- With your electric mixer set to low, mix the flour mixture into your pumpkin mixture until smooth.
- Add in chocolate chips and give it a quick stir to fully mix together.
- Spray mini loaf pans and pour the batter into them.
- Cover each loaf pan tightly with foil.
- Place the trivet inside your Instant Pot and add 1 ½ cups water. Set the loaf pans on the trivet. Pressure cook for 20 minutes, and let naturally release for 10 minutes.
Notes
- Nutritional value is for a single thick slice of pumpkin bread (5 slices per loaf). This recipe makes about 3 mini loaves.
Dan says
This was good but I had to cook it more than the listed time. Also you left eggs out of your ingredients list in the recipe. Since the instruction said to mix the eggs I used 2.
Em Beitel says
Hi there, Dan! We apologize for the confusion. Thank you for letting us know about this! We used 3 eggs but are very glad to hear that it worked out well with 2. Thank you so much again!
Michele Clemens says
The eggs are not mentioned in the recipe. How many eggs do we use? Picture shows 3.
Em Beitel says
Hi Michele! Thank you for pointing this out, and we apologize for the mistake. Yes, you use 3 eggs. Hope you enjoy!
Melinda says
This looks amazing. I am wondering what size your mini loaf pans are. I can only fit maybe two mini loaf pans in my 6 qt. pot.
Isabel Laessig says
Hi Melinda! We used 5.75 x 3 in. loaf pans and a large instant pot for this dish. Thank you so much!
Gary Whitaker says
Can this recipe be done in a bundt pan which fits a 6 qt pot??
If so how long for a cook time??
Isabel Laessig says
Hi Gary! I have not tried this recipe with a bundt pan but if it fits, you could definitely give it a try. But, as I haven't tried it, I'm not certain about the timing. I would recommend trying it for the same time to start with and testing with a toothpick to see if it comes out clean. Add time as necessary.
Gary Whitaker says
I made this in a bundt pan. Had to increase cooking time to 34 minutes. Came out great
Isabel Laessig says
Gary, thank you so much! I'm very glad you enjoyed it and that it turned out well! That's great info and I bet it was delicious. Have a great week!